90 Minute Lamb Tagine. Well worth the wait if you love lamb - so many flavours!
Serves: 4 Time: 1.5 hours
Ingredients
2 tablespoons olive oil
500g lean lamb, diced
1 large onion, chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tablespoon ras-el-hanout spice mix
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
200g dried apricots
600ml chicken stock
120g pack pomegranate seeds (optional)
2 large handfuls coriander, roughly chopped
couscous or rice (50g per person, dry weight)
Method
Heat oven to 180°C. Heat the oil in a casserole dish (one with a lid) and brown the lamb on all sides.
Once browned, take the lamb out and place to one side on a plate. Throw the onion and carrots into the same pan and cook for 2-3 mins until golden.
Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season.
Throw the lamb back in, along with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender.
When ready, serve scattered with the pomegranate seeds, coriander, and either couscous or rice on the side.
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Rosie ❤️
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