Lamb tagine with figs and walnuts

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6 servings Prep: 30 mins, Cooking: 2 hrs
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A beautiful dish filled with flavour.

By Food24 November 03 2009
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Ingredients (19)

15.00 ml ginger — ground
10.00 ml cinnamon — ground
20.00 ml paprika
5.00 ml cumin — ground
5.00 ml black pepper — freshly ground
1.00 handful fresh coriander — chopped
1.50 kg lamb — deboned, cubed
45.00 ml fresh chillies — 573
3.00 onion — chopped
3.00 cloves garlic — cloves, crushed
2.50 ml salt
200.00 g figs — dried
80.00 ml sultanas
100.00 g walnuts
1.00 orange orange — zest only
820.00 g tinned tomatoes — chopped
4.00 saffron — soaked in boiling water
300.00 ml stock — chicken or water
6.00 fresh mint — and coriander, to garnish
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Method:

Oven temperature: 160°C
1. Marinate the meat: Mix the first six
ingredients in a glass bowl. Add the meat
cubes to the spice mixture and use your
hands to rub the spices into the meat
before covering the bowl and placing in the
refrigerator overnight.

2. Heat 20ml of the olive oil in a saucepan
until very hot and quickly brown the meat
cubes in several batches until golden
brown, adding more olive oil if necessary.
Preheat the oven.

3. Reduce the heat once all the meat has
been removed from the saucepan, then
fry the onions until soft and transparent.
Add the garlic and fry for a minute or two.
Return the meat to the saucepan and add
the remaining ingredients. Bring to the
boil and then remove the saucepan from
the heat. Cover with the lid and place the
saucepan in the oven for approximately
2 hours, or until the meat is tender. Remove
the saucepan after an hour and stir the
contents thoroughly, ensuring that there is
sufficient liquid. Return the saucepan to the
oven for the last hour.

4. To serve: Place the meat in a suitable
serving dish or on a bed of couscous.
Sprinkle mint and coriander leaves on top
and serve.



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