Maroccan lamb tagine recipe.
The best lamb tagine I’ve ever made. The lamb is extremely tender, the sauce is full of flavour.
This dish lasts upto 3 days in the fridge, you can also freeze it.
Enjoy and comment below. Let me know what you think.
Ingredients:
1 tsp chilli powder
2 tsp ground black pepper ( 1x tsp if you don’t like it too strong )
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks)
2 large onions, grated
4 tbsp olive oil
3 cloves of garlic crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz prunes or dates, cut in half
55g/2oz sultanas or raisins
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp barley malt extract or clear honey
2 tbsp coriander, roughly chopped
I serve this with wholemeal couscous, simple salad and freshly baked bread.
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