Spicy lamb tagine
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- 2 tbsp olive oil
- 600g lean lamb - from the leg or shoulder (cubed)
- 1 large onion (chopped)
- ½ level tsp of ground ginger
- ½ level tsp of cumin
- ½ level tsp of coriander
- ½ level tsp of paprika
- 1 small cinnamon stick
- 3 level tbsp tomato purée
- 1 small butternut squash
- 2 tbsp chopped coriander, plus extra to garnish
- 125g ready-to-eat prunes
- 125g ready-to-eat dried apricots
- 50g whole blanched almonds
- 1 level tbsp cornflour
- To Serve
- Couscous (or rice)
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a pan and cook the lamb, in batches, until browned on all sides. Transfer to a casserole dish.
Add the onion and the rest of the oil to the pan and cook until soft. Stir in the spices and 2 tbsp cold water and stir over a medium heat for 1 minute. Add to the lamb with the cinnamon stick.
Add 200ml hot water and tomato puree to the pan and heat until simmering, stirring to pick up the spices left in the pan. Pour over the lamb and add another 300ml hot water. Cover and cook in the oven for 1 hour.
Meanwhile, peel and halve the squash, and remove the seeds and fibres. Cut into large cubes. Add to the casserole, cover and cook for another 30 minutes.
Add the coriander, prunes and apricots and half the almonds. Cover and cook for another 30 minutes. Mix the cornflour with a dash of cold water and stir in. Cook for another 5 minutes.
Roast the rest of the almonds in the oven for 5 minutes or until golden. Remove the cinnamon stick from the tagine, sprinkle on the roasted almonds and extra coriander and serve with couscous or rice.