Lamb Tagine

INGREDIENTS
40g butter

2 tablespoons olive oil

2 large brown onion, chopped finely

4 cloves garlic, crushed

1.2kg diced lamb shoulder

1 stick cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon ground allspice

½ teaspoon white pepper

¼ teaspoon saffron threads

3 cups water

1 cup dried apricots

1 cup almonds

½ cup prunes

2 tablespoons honey

2 tablespoons lime juice, or lemon juice

salt and pepper to taste

lots of fresh, roughly chopped coriander to garnish

Moroccan couscous to serve

METHOD
Preheat oven to 165°C or 145°C fan-forced.

Heat a large ovenproof casserole pot with a lid, on stovetop.

Add butter, olive oil and onion.

Cook until onion softens.

Add garlic and cook for 1-2 more minutes.

Turn up heat and add the lamb, brown all sides, stirring with a wooden spoon.

Add cinnamon stick and spices. Stir to coat and distribute evenly.

Soak saffron in water, and then add water to pot. A little extra water may be necessary, to cover the lamb.

Place lid on casserole dish, transfer to pre-heated oven.

Cook 2 hours.

After 2 hours, remove pot from oven.

Add apricots, almonds, prunes, honey, juice and season.

Return pot to oven or to a low heat on stovetop.

Simmer 15-20 minutes.

Lamb should be very tender. If not, simmer a little longer.

Add coriander.

Serve with couscous.

COMMENTS

Many dried fruits can be used, including dates and preserved lemon. Olives can also be used.

SERVINGS

6

SOURCE

AWW Website