I’ve had this LAMB TAGINE recipe for years, but haven’t made it for ages. Perfect for this cold weather we are having. I think it’s a recipe from Delicious magazine. It will serve 8 little appetites.
You need to start the recipe a day before.
1.5kg shoulder lamb, diced
1 large Spanish onion, grated (red onion)
2 garlic cloves, crushed
1 bunch coriander, leaves chopped
1 cinnamon stick
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1 tsp saffron threads
120ml (6 tbs) olive oil
1 tsp salt
1 large piece orange peel
800g chopped diced tomatoes
2 tbs tomato paste
375ml beef stock
1 bay leaf
30g butter, diced
2 tbs honey
240g can chickpeas, drained, rinsed
1/2 cup green olives
chopped mint, to garnish
- Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl. Cover and refrigerate overnight.
- Preheat oven to 160°C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.
- Drain tomatoes, reserving juice. Set tomatoes aside.
- Combine tomato juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1½ hours.
- Use a slotted spoon to transfer meat to a plate. Place dish over high heat (if you are using a tagine you will need to transfer the liquid to a frying pan). Add diced tomatoes and butter and reduce for 2 minutes, then add honey, chickpeas, olives and meat. Cook, stirring, for 1-2 minutes. Garnish with mint.
I used an 800g diced tomato tin instead of fresh tomatoes and I used a 400g can of chickpeas.
I cooked it for about 3 hours until the meat was really tender. I added the chickpeas, tomato and honey after about 2 hours. By then the dish was quite thick, so I didn’t have to do step 5. I didn’t add olives or butter.
I served it with couscous (to which I added butter, green olives, preserved lemon and flat-leaf parsley) and a carrot and radish salad.