- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tbsp ground cinnamon
- 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
- 1.1kg/2½lb meat in total)
- 2 large onions, grated
- 2 tbsp olive oil
- 2 tbsp argan oil (see note)
- 3 cloves garlic, crushed
- 570ml/1 pinttomato juice
- 2 x 400g tinned chopped tomatoes
- 115g/4oz dried apricots, cut in half
- 55g/2oz dates, cut in half
- 55g/2oz sultanas or raisins
- 85g/3oz flaked almonds
- 1 tsp saffron stamens, soaked in cold water
- 600ml/1 pint lamb stock
- 1 tbsp clear honey
- 2 tbsp coriander, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large tagine. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the tagine. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the tagine.
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover and cook for 2-2½ hours or until the meat is meltingly tender, sprinkle over the chopped herbs. Serves 4.
Recipe courtesy of TagineCooking