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Recommended from the store
Lamb Tagine
Ingredients
- 1 kilogram lean lamb (preferably cut from the shoulder and cubed into 2-3cm pieces)
- 3 tablespoons oil
- 1 large onion, roughly chopped
- 6 cloves (2 teaspoons) of garlic crushed
- 1 teaspoon cinnamon
- 1 tablespoon fresh tarragon chopped or 1 teaspoon dried
- 2 teaspoons ground cumin
- 1&1/2 cups water or chicken stock
- 1 cup freshly squeezed orange juice
- 1 teaspoon grated orange rind
- 15 pitted prunes (Sunsweet orange favoured prunes are particularly good with the citrus flavours of this dish)
- 2 tablespoons clear liquid honey
- salt and freshly ground black pepper to taste
- 1/4 cup almonds, blanched
- 1/4 cup sesame seeds
- 1/4 cup raisins
Method
Heat oil in a large frypan. Add lamb, onion and garlic - stir over medium heat for 3-4 minutes then add the spices and herbs, water, orange juice and grated rind. Stir to mix well and pour into a large covered casserole.
Bake for 1&1/2 hours at 160°C. Stir every now and then and add more water if the mixture is getting too dry. Season to taste with salt and freshly ground black pepper, add the liquid honey, prunes - cook 10 more minutes to soften prunes. In a small frypan, with just a tiny splash of oil, fry the almonds and sesame seeds until golden brown.
Add the raisins, swirl the pan around to warm them then sprinkle them over the meat mixture.
Serve with rice or couscous.
Special Instructions: A Tagine is actually the name given to the casserole type dish that North African/Moroccan slowly simmered stews are cooked in. However over time the word Tagine has come to mean this style of dish.
