Moroccan Lamb Tagine (Serves 4)

Moroccan Lamb Tagine (Serves 4)
  • 400g 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 chilies, chopped
  • 2 tsp TURMERIX
  • 1 tsp chilli powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 can diced tomato
  • 1 can chickpeas
  • 1/2 bunch coriander
  • 2 sprigs mint
  • Heat some oil in a heavy based pan on medium heat, add the garlic & chilli & sauté until garlic is aromatic
  • Add carrot & onion to the pan & sauté until until onion becomes translucent
  • Add lamb to the pan & stir through vegetables. Keep stirring from time to time until lamb starts to brown, season with salt
  • Add spices & stir quickly making sure spices don't stick to the bottom of the pan & burn (2 mins)
  • Add the canned tomatoes & the liquid from the chickpeas, if needed top up with water or chicken stock until ingredients are nearly covered by liquid
  • Tie three coriander roots together with string & gently nestle into the liquid
  • Simmer for ten minutes then stir in the chickpeas
  • Place diced turnip on the base of a casserole or tagine & transfer the contents of the pan over the turnips
  • Replace lid on casserole or tagine or cover with foil & place in a preheated 175degree oven for 70 to 80 minutes
Serve with cous cous or roasted root vegetables sprinkled with shredded mint & coriander, garnish with yoghurt or labne if needed

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