Moroccan Lamb Tagine
Ready 3 hours
Adapted from BBC Food and Drink
2 teaspoons Black Pepper; ground
2 tablespoons Paprika
2 tablespoons Ground ginger
1 tablespoon Turmeric
2 tablespoons Ground cinnamon
1 tablespoon Ground coriander
1 tablespoon Ground cumin
1 shoulder of lamb; trimmed and cut into 5cm/2in chunks (about 1.1 kg/ 2 1/2lb meat
2 large onions; grated
2 tablespoons olive oil
2 tablespoons argan oil; (see note)
3 cloves Garlic; crushed
570 mls Tomato juice
2 400-gram tins canned chopped tomatoes
115 grams dried apricots; cut in half
55 grams dates; cut in half
55 grams sultanas or raisins
85 grams flaked almonds
1 teaspoon saffron stamens; soaked in cold water
600 milliliters lamb stock
1 tablespoon clear honey
2 tablespoons coriander; roughly chopped
2 tablespoons flat leaf parsley; roughly chopped
Preheat the oven to 150C/300F/Gas2.
Place the black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
Add the grated onion and the spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured.
Add the crushed garlic for the final 3 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish.
De-glaze the frying pan with pint of tomato juice and add these juices to the pan.
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish.
Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2 hours or until the meat is meltingly tender.
Place the lamb in a tagine or large serving dish and sprinkle