Lamb Tagine


Ingredients

Marinade
2 tsp ground cumin
1 tsp ground turmeric
2 tsp ras el hanout
1 tsp saffron strands
4 tbs olive oil
4 lamb shanks or stewing lamb (around 1kg)
Sauce
2 tbsp (6 Teaspoons) olive oil
3 garlic cloves chopped
1 onion, peeled and diced
5 cm ginger chopped
1 red chilli, chopped
1 green chilli chopped
1 cinnamon stick
400 g chopped tomatoes
200 ml chicken stock
½ tbsp (1.5 Teaspoons) honey
4 preserved lemons, chopped
50 g apricots chopped
25 g sultanas
To Serve
1 small bunch mint chopped
1 small bunch coriander chopped

Method

  1. Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
  2. Pre-heat the oven to 180c.
  3. Fry the lamb in a tagine pot until browned, pop onto a tray.
  4. For the sauce add all the remaining ingredients and bring to the boil. Place the lamb on top of the sauce, put the lid on and cook in the oven for 3 hours.
  5. Finish with the herbs.