Lamb Tagine

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 1/2 kg lamb, diced
• 1 large red onion, grated
• 2 garlic cloves, crushed
• 1/4 cup coriander leaves, chopped
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon saffron thread
• 120 ml olive oil
• 1 teaspoon salt
• 1 orange rind, large piece
• 810 g diced tomatoes
• 2 tablespoons tomato paste
• 375 ml beef stock
• 1 bay leaf
• 30 g butter, diced
• 2 tablespoons honey
• 240 g chickpeas, drained, rinsed
• 1/2 cup green olives
• mint, to garnish

Recipe

• 1 combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
• 2 preheat oven to 160°c.
• 3 heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
• 4 place meat in a tagine or casserole dish, add the orange peel.
• 5 drain tomatoes, reserving the juice.
• 6 set the tomatoes aside.
• 7 combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
• 8 cover and bake in oven for 1 1/2 hours.
• 9 use a slotted spoon to transfer the meat to a plate.
• 10 place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
• 11 add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
• 12 cook, stirring for 1-2 minutes.
• 13 garnish with mint.