Recipe : Lamb Tagine
Recipe #005 - Lamb Tagine (James Martin)
| Preparation Time : 45 Minutes Plus Overnight Marinade |
Cooking Time : 3 Hours 15 Minutes |
Serves : 6 |
Ingredients :
- 1 tsp ground Ginger
- 1 tsp ground black pepper
- 1 tsp ground Cinnamon
- 1 x 1kg 250g Lamb Shoulder knuckle removed
- 1 bulb of Garlic peeled
- 3 tbsp Olive Oil
- 450g Onions grated
- 175g Dried Apricots soaked in water to cover
- 75 g blanched flaked Almonds
- 50g sultanas or raisins
- 1 tbsp clear Honey
- 500ml tomato juice
- 700g Tomatoes peeled, seeded and roughly chopped
- 500ml lamb stock
For the lemon and coriander garnish
- 1 tsp Olive Oil
- 1 pickled lemon, chopped
- 1 tsp strands Saffron
- 2 tsp Turmeric
- 1 tbsp Paprika
- 1/2 tsp cayenne pepper
- 3 tbsp chopped Coriander
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Preparation:
- Combine the ginger, pepper and cinnamon and rub all over the lamb. Leave in the fridge to marinate overnight.
- Preheat the oven to 160C/gas
- Shred three of the garlic cloves. Using the tip of a sharp knife, make small indentations all over the lamb and push in slivers of garlic. Finely chop the remaining garlic.
- Heat the olive oil in a heavy Frying pan set over a high heat. Quickly brown the lamb all over - it should take about 10 minutes.
- Add the remaining garlic and onion to the same pan; turn down the heat and soften the onions, without letting them brown.
- Add the apricots along with their soaking water.
- Stir in the almonds, raisins, sultanas, honey, tomato juice, tomatoes and lamb stock. Bring to the boil, transfer everything to a Tagine pot, place in the oven and cook for 3 hours.
- For the lemon and coriander garnish, heat the olive oil in a frying pan and add the lemon rind, saffron, turmeric, paprika, cayenne pepper and chopped coriander. Fry gently for 1-2 minutes.
- Remove the lamb from the oven and serve with the lemon and coriander garnish on the side. This dish goes particularly well with jewelled couscous.
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You May Need:
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