You may disagree with me but I think a tagine is by far the tastiest way to eat lamb. This recipe is quick and easy to prepare but cooks nice and slowly so the lamb is deliciously tender.
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 130 minutes |
| Servings |
|
Ingredients
- 750 g lean lamb leg meat cubed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp hot chilli powder
- 1 tbsp sunflower oil or ghee
- 2 medium onions sliced
- 2 Garlic cloves peeled and finely chopped
- 400 g can of chopped tomatoes
- 500 ml cold water
- 3 tbsp runny honey
- 400 g can of chickpeas drained and rinsed
- 1 lamb stock cube no salt
- 1 medium sweet potato peeled and cubed
- 75 g no soak dried apricots halved
- sea salt and black pepper
- fresh flat leaf parsley and finely grated lemon zest to serve optional
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 180oC
- Season the diced lamb with salt and pepper
- Mix the ground spices in a bowl
- Heat the oil or ghee in a large casserole dish and cook the lamb, onions and garlic for about 1 minute
- Add the spices and cook for another 1-2 mins
- Take the pan off the heat and stir in the tomatoes, water, honey, chickpeas and crumbled stock cube
- Bring to a simmer then transfer to the oven with a lid on for 1 hour
- After an hour add the sweet potatoes and apricots and cook for another 45-60 mins or until the lamb is tender
- Serve sprinkled with the parsley and lemon zest if you like
Share this Recipe
