Lamb Tagine

Name: Lamb Tagine
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg boneless lamb cut into chunks; 1 tbls Veg oil; 1 large onion finely Chopped; 4 cloves Garlic chopped; 1 (5 cm) piece of cinnimon stick; 2 tsp Ras El Hanout (i will put spices up to nake it) in end; 2 tsp dried Ginger; 1 tsp Cumin; Half tsp Tumeric; 1 pinch Saffron threads; 1 tsp freshly ground black pepper; 1 pinch Saffron; 50 g unsalted butter melted; 1 litre lamb or veg stock; 500 g whole dried Apricots soaked and pipped (i used peaches); 100 g Blanched Almonds; 50 g salted butter; 1/3 sweet pepper cut into chunks; 50 mls honey; 1 tsp dried Cinnimon

Maureen 😀 @Moe131

Liverpool England

This is for 4 people. I halved this and made it for 2 😀#moroccon lamb

Maureen 😀 @Moe131

Liverpool England

This is for 4 people. I halved this and made it for 2 😀#moroccon lamb

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Ingredients

4 servings

1.5 kgboneless lamb cut into chunks
1 tblsVeg oil
1large onion finely Chopped
4 clovesGarlic chopped
1 (5 cm)piece of cinnimon stick
2 tspRas El Hanout (i will put spices up to nake it) in end
2 tspdried Ginger
1 tspCumin
Halftsp Tumeric
1 pinchSaffron threads
1 tspfreshly ground black pepper
1 pinchSaffron
50 gunsalted butter melted
1 litrelamb or veg stock
500 gwhole dried Apricots soaked and pipped (i used peaches)
100 gBlanched Almonds
50 gsalted butter
1/3sweet pepper cut into chunks
50 mlshoney
1 tspdried Cinnimon

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Steps

1

In the frying pan add veg oil when hot add the lamb and fry until slightly browned. Then remove from heat.
2

In the same frypan add the onion,ginger, garlic,cinnimon stick, saffron, Ras El Hanout, tumeric pepper,melted saltered butter and 3/4 of the lamb or veg stock,add salt to taste. Cover and cook in a pre heated oven 170c for 12 -15 minutes
3

In a pan add unsalted butter heat up in a pan when hot add the Almonds and fry for 2 minutes
4

Add all the honey, almonds, cinnimon powder in a jug and mix in.leave ready when lamb is done.warm it up first in the jug.and add the sweet peppers.
5

Add this to the lamb tagine after 2 hours mix in and cook with lid on for a further 15 minutes
6

Ras_ El Hanout. 5 tsp Black pepper. 4 tsp ground ginger. 4 tsp cumin. 4 tsp Corriander seeds. 4 tsp Cinnamon. 1 tsp grated nutmeg. 1 tsp Cardamon seeds. 1 tsp Paprika. 1 tsp ground Tumeric. 1 tsp Salt 1 tsp Ground Allspice. 16 Cloves Mix it all in and add to a jar its worth making more as i have, then you have it in for next time. You only use 1 tsp in this recipe.
7

Serve with Sweet potatoes either mashed, or fries.or cooked Yams With sweetcorn. Or some mixed veg.

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Cooksnaps

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Maureen 😀 @Moe131

on March 25, 2018 17:04

Liverpool England

Cookpad founder Member Ambassador, Also a Cookaholic.I love this Cookpad Site, Recipes, friends, interesting people and outstanding recipes, and able to see and to taste food from all over the world. i have learned so much more here, spices , herbs and lovely recipes of different cultures. also experimenting mixing different herbs and spices and making my own creations .I have cooked for my family since I was 14yrs, home from school as my Grandmother could no longer cook she was 91yrs, my Dad worked and there was only me so I learned quite quick and have always enjoyed it. I only started experimenting with herbs and spices and items I had never heard of before through joining Cookpad 2014 and I'm still learning new things. It is a passion of mine and I always invite my family around so I can create something new for them to try. my children grew up learning lots from me I have 3 daughters all with their own families and two Sons one who cooks for his family also my youngest son who is still at home with me,he comes up with some lovely meals and ideas so I'm proud of them all. 💜

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Lamb Tagine

Lamb Tagine

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