Lainy’s Lamb Tagine
This is traditionally a Moroccan slow cooked lamb dish with deep flavours and a hint of sweetness. I make my own version of this so it’s not authentic but it is delicious. You can cook it in a proper Tagine or you can even put it in the slow cooker or casserole and put it in the oven.
Ingredients
- 1 1/2 to 2lbs of diced lamb steak
- Tin of chopped tomatoes
- Half a medium glass or small bottle of robust red wine.
- 2 heaped teaspoons of Tagine spice
- Half a chopped onion
- Half a medium tin of prunes without stones, chopped in half.
- Tin of drained and washed chick peas
- Teaspoon of chopped garlic
- 1 lamb stock cube
- 2 teaspoons of honey
- 2 Heaped teaspoons of tomato paste
- 1/2 pint of passata
- 2 teaspoons of chilli and lime chutney
- 2 teaspoons of olive or truffle oil
- handful of chopped fresh Coriander (if you wish for garnish)
- sour cream (if you wish for garnish)
Fry the chopped onion very gently in the olive oil and add the washed and dried lamb till sealed. Take off the heat and leave to one side.
In a jug, add the chopped tomatoes the tagine spice, garlic, chilli and lime chutney, stock cubes and passata, wine, honey and stir well. Put the lamb in the Tagine and stir in the mixture from the jug until covered. Add the chick peas and the prunes and stir into the mixture. Put the lid on the Tagine and place in the centre of a pre heated oven at 130 degrees C. After and hour remove from the oven and stir. Put back in for another hour and a half.
Take the lid off the Tagine and pour a small drizzle of sour cream over the top and some fresh chopped corriander if you wish. Serve hot.
This recipe can be adapted for vegetarians by replacing the lamb with florets of cauliflower and chopped courgettes.
