Lamb tagine
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Ingredients
- olive oil
- 1kg lamb neck fillet, cut into chunks
- 2 onions, halved and thinly sliced
- 3cm piece ginger, finely grated
- 1 tbsp tomato purée
- 350ml chicken stock
- 10 cherry tomatoes
- 1 stick cinnamon
- 10 ready-to-eat dates, halved
- 10 green olives, cracked and halved
- buttered couscous and coriander to serve
MARINADE
- a bunch coriander, finely chopped
- 2 tsp hot smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 lemons, juiced
- 2 cloves garlic, crushed
Method
- STEP 1
Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the lamb. Cover with clingfilm and chill for at least 2 hours (or overnight).
- STEP 2
Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.
- STEP 3
Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.