Lamb Tagine Recipe
This recipe is originally by Anthony Worrel-Thomson. It seems an amazing amount of spices to use in this recipe but, they mellow beautifully with cooking. This really is gorgeous.
Time: Approximately 20 minutes preparation, >2 hours to marinade, 2 hours to cook.
- Shoulder of English lamb
- 1lb chopped onions
- 2 tablespoons of liquid honey
- 3 cloves garlic chopped
- 2oz sultanas
- 2oz flaked almonds
- 6oz ready to eat apricots chopped
- 1pt tomato juice
- 1pt lamb stock (can be cube made)
- Saffron infused in a little hot water
- 1 large tin of plum tomatoes
This looks like a lot of spices but they cover the meat and are not over-powering in the final result! The measures are level tablespoons.
- 1½ tablespoons ground ginger
- 2/3 of tablespoon ground black pepper
- 2/3 tablespoon of a tab ground cinnamon
- 1 tablespoon of ground turmeric
- 1½ tablespoon ground paprika
- 1/3 of a tablespoon of cayenne pepper (optional)
- Cut the lamb into bite sized pieces, removing the majority of the fat but not all.
- Put all the marinade ingredients into a large bowl and coat the diced meat in the mixture. Leave to marinade in the fridge for at least two hours.
- Using olive oil, brown the meat in small batches in a frying pan.
- Put the meat and all the other ingredients except the tomatoes into a large casserole pan and bring to the boil.
- Place in the oven at 150ºC for one hour.
- Add tinned tomatoes and cook for another hour. Check moisture level and add extra liquid if required.
- The butcher will usually remove the bones and dice the lamb for you if you ask. It's a rewarding but time consuming job.
- This dish can be frozen.
- Be careful with the optional cayenne pepper! It can make this dish quite hot.