Lamb Tagine with Dried Fruit2014-09-13
- Servings : 6
- Prep Time : 15m
- Cook Time : 2:00 h
- Ready In : 2:15 h
A delicious meal to warm up the tummy.
- 2 garlic cloves, minced
- juice and zest of 1 lemon
- 1/4 tsp turmeric
- 2 tbsps olive oil
- 1kg lamb, bone in, skin on
- 2 medium onions
- 30g butter and 1tbsp vegetable oil
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1 tsp black pepper
- 3 garlic cloves, minced
- 800g potatoes, peeled and quartered
- half a lemon, cut in quarters
- 700ml lamb stock
- 1 tbsp tomato puree
- 1 small bay leaf
- 12 stems parsley
- 12 stems coriander
- 9 threads of saffron
- 340g tinned artichoke hearts, drained and rinsed
- 60g green olives, de-stoned
- 60g preserved lemons, quartered, pulp and seeds removed
- 5 tbsp coriander leaves, chopped
- 60g blanched almonds, toasted
Combine the first five ingredients and refrigerate for 3 hours or overnight. Preheat the oven to 200°C / gas mark 6.
Peel the onions and coarsely grate them onto kitchen paper. Squeeze out excess moisture.
Over a gentle heat, warm the butter and vegetable oil in a large, lidded casserole or tagine. Sauté the onions for about 4 minutes until very soft. Stir in the spices, black pepper and garlic and stir constantly for 2 minutes.
Remove the lamb from the marinade and put into the pan. Raise the heart and brown the lamb, about 5 minutes per side.
Add the potatoes and stir to coat well in the spices. Add the lamb stock and tomato puree and stir well, scraping up any bits that have stuck to the pan.
Tie the bay leaf, parsley and coriander stems in a bundle and put in the pot along with the fresh lemon and saffron. Stir well. Cover and bake in the oven for 50 minutes.
Take the casserole out of the oven and remove lamb with a slotted spoon and keep warm. Dispose of the coriander and parsley bundle and lemon wedges. Boil to thicken the sauce slightly, 3-5 minutes. Stir in artichokes, olives, preserved lemons and lamb and warm through.
Add salt if needed, sprinkle with coriander and toasted almonds and serve with rice or couscous.