Lamb tagine

Fairlady
0 serving
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Lamb

By Food24 November 03 2009
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Ingredients (20)

1.00 kg lamb knuckles
4.00 chicken — thighs, trimmed
30.00 ml butter
30.00 ml salt
15.00 ml black pepper — freshly ground
saffron — pinch
2.00 ml turmeric
2.00 onions — peeled and diced
2.00 cinnamon — stick
1.00 fresh coriander
5.00 tomatoes — ripe, peeled, seeded and quartered
500.00 g carrots — peeled, quartered
500.00 g turnips — peeled, quartered
250.00 g pumpkin — peeled, chopped
500.00 courgettes — baby, trimmed
100.00 g raisins
410.00 g chickpeas — tinned and drained
to serve — to serve
125.00 g butter
500.00 g couscous
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Method:

Preheat oven to 180 ºC. Place lamb and chicken in a tagine or heavy-based ovenproof pot with a lid. Add butter, salt, pepper, saffron, turmeric, onions, cinnamon, herbs and tomatoes. Cover and cook gently over low heat for 10 minutes, stirring occasionally. Add 2 litres (8 cups) cold water and bring to the boil. Transfer to oven and bake for 1 hour. Add carrots and turnips. Cook for a further 30 minutes. About 30 minutes before serving time, add pumpkin, baby marrows, raisins and chickpeas. Serve when vegetables are cooked but still firm to the bite. TO SERVE:
Stir butter into hot couscous. Spoon onto a serving dish and pile lamb tagine on top. Serve with extra broth from tagine on the side with harissa and preserved lemons.



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