Lamb tagine
A simple way to pack a dinner dish full of rich flavour, this tagine with an almond and sultana twist is perfect for batch-cooking
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
70
MINUTES
Ingredients
1kg lamb pieces
1 tsp cumin, turmeric, and coriander
2 tbsp ground almonds
2 tbsp honey
handful of sultanas
1 tin of chopped tomatoes
1 tbsp olive oil
2 onions, finely chopped
5 garlic cloves, crushed
1 thumb of ginger, grated
handful of fresh herbs (coriander or mint)
5 tbsp flaked almonds
Method
Preheat the oven to 160°C.
Place the lamb, spices, almonds, honey, sultanas, and tomatoes in a large lidded casserole dish. Mix well and set aside.
Heat the oil in a frying pan and cook the onions, garlic, and ginger for five minutes. If the pan gets dry add a dash of water.
Add this mixture to the casserole, stir well and place in the oven for at least one hour.
Check occasionally.
Ladle the cooked tagine into a warm serving bowl. Sprinkle the herbs and almonds over the lamb.
Serve with couscous or brown rice.
