Lamb and Date Tagine

90%

Servings

6

Prep

2 hr

Cook

2 hr

Vote

Like 28

Ingredients

  • 1.5 kg ‏Boneless lamb shoulder
  • 1 tbsp ‏Sweet paprika
  • 2 tsp ‏Ground cumin
  • 1 tsp ‏Ground ginger
  • 1 tsp ‏Ground coriander
  • 1/4 tsp ‏Cayenne pepper
  • 2 1/2 cups ‏Chicken stock
  • 2 ‏tomatoes, coarsely grated
  • 1 ‏Large brown onion, coarsely grated
  • 4 ‏Garlic cloves, crushed
  • 1 tbsp ‏Honey
  • 1 ‏Cinnamon stick
  • 1 pinch ‏Saffron threads
  • 1/2 cup ‏Dried apricots
  • 1/2 cup ‏Pitted dates, sliced
  • 1/2 cup ‏Flaked almonds
  • 1/3 cup ‏Fresh coriander sprigs
  • ‏Cooked couscous, to serve
  1. Cut the fat out of the lamb and cut it into big chunks.
  2. In a bowl combine the paprika, ginger, cumin, ground coriander and cayenne pepper.
  3. Add salt and pepper and add the lamb to it, fridge it for 2 hours or overnight.
  4. Preheat the oven to 400 F. Place the lamb into an ovenproof tagine, add the stock, onion, honey, tomato, cinnamon, garlic and saffron.
  5. Bake for about 2 hours. Add the apricots and dates, bake for another 45 minutes.
  6. In a pan fry the almonds and garnish the tagine with almonds.
  7. Serve hot with couscous.

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