Moroccan lamb tagine

Moroccan lamb tagine

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1.5kg lamb neck fillets
1/4 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground black pepper
2 onions
2 tablespoons olive oil
3 garlic cloves
225g ripe tomatoes
100g dates
100g dried apricots
1 heaped teaspoon plain flour
1 litre Chicken and veal stock
coriander leaves, to serve

Method

  1. Trim the meat and cut into 2–2.5 cm pieces. Put all the spices with the salt and pepper into a large bowl, add the meat and toss to coat.
  2. Halve, peel and finely dice the onions. Heat the olive oil in a large sauté pan and sweat the onions over a low heat for 10–15 minutes.
  3. Meanwhile, peel and finely chop the garlic. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water and drain. Peel, quarter, deseed and roughly chop the tomatoes. To soften the dates and apricots, chop them, put into a small bowl, add boiling water to cover and leave to soak.
  4. Once the onions are soft and translucent, add the garlic and cook for 1 minute. Increase the heat to medium, add the meat and cook for 5 minutes. The meat does not need to be browned. Add the flour and cook for a further 1 minute.
  5. Add enough stock to cover the meat, then the tomatoes, and bring slowly to the boil. Reduce the heat to low, cover and simmer for 30 minutes.
  6. Drain the apricots and dates and add to the casserole, then simmer for a further 15–20 minutes until the lamb is tender. You may need to add a splash of water if the sauce becomes too thick; taste and adjust the seasoning.
  7. Sprinkle the tagine with the coriander leaves, whole or roughly torn, and serve with couscous.
Tags:
Leiths School of food and wine
cookery course
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