Lamb Tagine
From ‘The Hairy Dieters’ by Dave Myers and Si King
Courses
Main
Servings
Prep Time
5
15
minutes
Cook Time
130
minutes
Servings
Prep Time
5
15
minutes
Cook Time
130
minutes
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
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