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Lamb Tagine |
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| Serves 4 |
Prep 20 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
450g diced lean lamb
1 tsp ground black pepper
3 tsp paprika
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp butter
1 onion , chopped
55g dried apricots
25g sultanas
25g flaked almonds, toasted
2 tsp honey
570ml lamb stock
400g tin chopped tomatoes
2 tsp tomato puree
1 tbsp fresh parsley , chopped
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Preheat oven to gas mark
3/170°C/150°C fan/325°F.
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Toss the lamb with black
pepper, paprika, cinnamon and turmeric, coating evenly.
Heat the butter in a casserole dish, add in onion and fry
until softened.
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Add spiced lamb and fry until
the meat is browned, around 5 minutes, stirring now and
then.
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Add in the remaining
ingredients, mix well and bring to the boil. Cover and
transfer to the oven and cook for 1 hour 30 minutes.
Garnish with the parsley and serve with rice or
couscous.
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DAILY
DINNERS 
