Aromatic lamb tagine

6 servings Prep: 35 mins, Cooking: 2 hrs 40 mins
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Lamb

By Food24 November 03 2009
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Ingredients (18)

0.00 ginger — ground
0.00 freshly ground black pepper
0.00 cinnamon — ground
0.00 turmeric
0.00 paprika
0.00 fresh coriander — chopped
0.00 lamb — deboned leg, chopped into 2cm cubes
0.00 olive oil
0.00 onion — chopped
0.00 garlic — large cloves
0.00 salt
0.00 apricots — dried
0.00 sultanas
0.00 almonds — blanched, roasted
0.00 honey
0.00 tinned tomatoes — chopped
0.00 stock — meat
0.00 fresh mint and coriander leaves for garnishing — sep entries
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Method:

1.Put all the spices and coriander leaves in a mixing bowl (preferably glass or stainless steel) and mix. Place the meat cubes in the spice mixture and use your hands to rub the spices into the meat. Leave aside for about 3 hours, or cover and leave overnight in the fridge.
2. Heat 15ml of the olive oil in a large saucepan and fry only enough meat cubes to cover the bottom of the saucepan every time. Don?t fry too much at
once, as the meat will stew and not fry. Spoon the browned meat out of the saucepan and repeat with the remaining meat. Add more olive oil, if necessary.
Preheat the oven to 160°C.
3. Reduce the saucepan heat as soon as all the meat has been browned. If necessary, add another 15ml olive oil to the pan juices and fry the onions over a
moderate heat until soft. Add the garlic as soon asthe onions are soft. Spoon the meat back into the saucepan and add the remaining ingredients.
4. Spoon everything into an ovenproof dish and place in the oven for about 2 hours or until the meat is tender.
Stir the meat halfway through the cooking process.
5. Finally, garnish with the mint and coriander leaves
and serve with couscous.
Wine recommendation: A Cabernet Sauvignon or red blend will be delicious with this dish. Choose a heavier wine as the weather gets colder.



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