Moroccan Lamb Tagine (Serves 4)

Ingredients

• 400 g diced lamb (leg or shoulder)
• 1 brown onion, diced
• 1 carrot, quartered lengthways & chopped
• 1 large turnip, peeled & roughly diced
• 3 cloves garlic, crushed
• 2 large chillies, chopped
• 2 tsp TurmeriX
• 1 tsp chilli powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 can diced tomato
• 1 can chickpeas
• ½ bunch coriander
• 2 sprigs mint

Directions

1. Heat oil in a heavy-based pan over medium heat. Add garlic and chilli, sauté until fragrant.
2. Add carrot and onion, and cook until onion becomes translucent.
3. Add lamb and stir through vegetables. Cook, stirring occasionally, until lamb starts to brown. Season with salt.
4. Add spices and stir quickly, ensuring they don’t stick or burn (about 2 minutes).
5. Add canned tomatoes and the liquid from the chickpeas. If needed, top up with water or chicken stock until ingredients are nearly covered.
6. Tie three coriander roots together with string and gently nestle into the liquid.
7. Simmer for 10 minutes, then stir in the chickpeas.
8. Place diced turnip on the base of a casserole or tagine, then transfer contents of the pan on top.
9. Cover with a lid or foil and bake in a preheated 175°C oven for 70–80 minutes.

Serving suggestion: Serve with couscous or roasted root vegetables, sprinkled with shredded mint and coriander. Garnish with yoghurt or labne if desired.