This Lamb Tagine, is a crowd-pleaser, with a rich Moroccan inspired flavour. The recipe from Peter Gorton perfectly pairs the spices to build a deep and satisfying taste.
Cooking time 8-10 hours
Cooking temp – Low
1 tbsp olive oil
1 kg or 2 ½ lb cubed lamb shoulder, (5cm – 2inch chunks)
1 onion, sliced
4 garlic cloves, finely chopped
1 inch piece of fresh root ginger, peeled and finely chopped
2 tbsp fresh coriander, chopped and 2tbsp coriander chopped for garnish
1 x 400g tinned, chopped tomatoes
1 tbsp of clear runny honey
2 tbsp plain flour
600 ml (1 pint) lamb stock or chicken or beef stock
1 ½ tbsp paprika (optional)
1 tsp ground cinnamon
1 large pinch of saffron threads or 2 tsp turmeric
60g dried apricots, diced (optional)
75g dried figs, diced
40g or 1 ½ oz toasted flaked almonds
Salt and pepper
Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the lamb a few pieces at a time until all the meat is in the pan, then fry over a high heat, stirring until browned. Remove from the pan with a slotted spoon and transfer to the slow cooker pot.
Add the onion and fry, stirring for 5 minutes or until softened and just beginning to turn golden. Stir in the garlic and ginger then mix in the flour. Gradually stir in the stock. Add the spices, apricots, figs and a little salt and pepper and bring to the boil, add the honey, tomatoes and cook for 5 minutes.
Spoon into the slow cooker pot, cover and cook on low for 8-10 hours or until the lamb is tender. Stir, then sprinkle with the toasted flaked almonds and chopped coriander.
The lamb tagine goes well with rice pilaf or cous cous.