Ingredients

1.2 kg	diced lamb
2 tbsp	corn flour
2 tsp	paprika
1/2 tsp	cumin
1/2 tsp	ground pepper
1 tsp	ground cinnamon
1/4 tsp	ground cloves
1/2 tsp	ground cardamon
1 tsp	salt
1/2 tsp	ground ginger
1 tsp	ground garlic
1 tsp	ground coriander seeds
2	brown onions
7	medium carrots
2 cm	piece of fresh ginger
3	cloves fresh garlic
1	lemon zest
500 mL	chicken stock
2 tbsp	tomato paste
2 tbsp	honey
	olive oil

Equipment

• tagine
• oven
• heavy based pan

Method

1. combine diced lamb, flour and all the spices in a bag and shake to coat, pour over a good glug of olive oil then refrigerate for minimum 2 hours to overnight
2. preheat oven to 180C
3. brown lamb in 3 batches in pan with olive oil on high heat then place in tagine
4. dice onion, crush garlic and grate ginger, place in pan with olive oil and saute until onion changes colour
5. peel and quarter carrots lengthwise and add to onion and cook for 5 minutes, add onion and carrots to tagine
6. zest lemon and add to tagine
7. combine tomato paste and stock and pour over lamb in tagine
8. place tagine in oven covered for 1 1/2 hours
9. remove from oven and sit for 5 minutes before serving directly from tagine on table

Notes

serve with cous cous or rice and fresh crusty bread

Tried adding about 8 dried figs finely skiced into the tagine with the lamb :)

Comments

You must be logged in to add comments.

---