Moroccan Lamb Tagine
Moroccan Lamb Tagine
 Prep Time ~ 30 mins | Cooking Time ~ 2 hours |
 Approx Cost ~ £12 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ If cooking in the oven, use an ovenproof casserole and follow recipe up to the point where dish is covered with a lid. Transfer to a preheated oven and cook at 150C, gas mark 2 for 2 hours, or until meat is tender.
Ingredients
1kg / 2lb boneless shoulder of lamb, trimmed and cut into 2 inch cubes
600ml / 1 pint chicken stock
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon hot paprika
1 x 400g can chopped tomatoes
1 cinnamon stick, broken in half
175g / 6oz dried apricots
½ teaspoon freshly ground black pepper
3 large pieces orange zest
For the orange relish:
2 oranges, segmented
1 red onion, chopped
1 red chilli, chopped
1 bunch fresh coriander
1 tablespoon mint leaves, finely sliced
Pinenuts to serve
Method
- Heat the oil in a large non-stick pan. Add half the lamb and fry until browned. Remove using a slotted spoon, remove the browned lamb and set aside. Repeat the process with the remaining lamb and remove as before.
- Return the pan to the heat and add oil. When hot add the onion and fry gently for 10 minutes until golden. Add garlic and fry for a further 2 minutes. Add cumin, ground coriander and paprika, fry for a further minute.
- Add the reserved browned lamb and tomatoes, cinnamon stick, apricots, pepper, orange zest and stock.
- Bring to the boil and cover with a lid. Reduce heat and simmer very gently for about 2 hours, until the lamb is tender.
- Mix relish ingredients together in a bowl. Serve tagine sprinkled with pinenuts and accompanied by the relish.