Festive Spiced Lamb Tagine

Ingredients: 

• 25ml Olive Oil
• 1.5kg neck fillet of lamb, cut into 3cm dice
• 500g white onion, chopped
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tsp ground ginger
• 8 cloves, crushed
• 1/2 red chilli, finely chopped
• 500g Essential Cuisine Lamb Stock Mix
• 500g chopped tinned tomatoes
• 750ml Water
• 2 cinnamon sticks
• 2 bay leaves
• 6 strips of lemon peel
• 500g dried apricot, halved
• 125ml clear honey
• 2 tbsp coriander, finely chopped
• Twist of pepper
• Sea Salt

Method:

• Pre-heat your oven to 160C. Heat the olive oil in a suitable frying pan. Season the diced lamb to your taste and cook until browned on all sides, place in an oven-proof casserole dish.
• In the same pan, gently fry the onions and garlic until tender.
• Stir in the ground cumin, turmeric, ginger, cloves, chopped chilli, cook for 2 minutes, stirring occasionally.
• Add the EC Lamb Stock Mix, chopped tomatoes, water, cinnamon, bay leaves and lemon peel.
• Bring to the boil then pour over the lamb in the casserole dish, cover with a lid and cook in the oven for 1 hour.
• Remove from the oven and stir in the dried apricots and honey, return to the oven and continue cooking for 30 minutes or until the lamb is tender.
• Remove the cinnamon, bay leaves and lemon peel, adjust the consistency of the tagine with a little water if necessary and season to taste.
• Serve with your choice of garnish and finish with the chopped coriander.

Chefs Tip:

Try serving your tagine with bread, rice of couscous. The combination of meat and sweet ingredients such as dried fruits and honey id common in many Moroccan recipes.