I love slow cooked dishes and this Lamb Tagine has a great flavour which comes from marinating the meat before you make it. I like to marinade the meat overnight but you could just leave it in the spices for a few hours.  You might like to increase the amount of chilli in the dish but I like to be able to taste all the spices without one flavour overtaking. Don’t be put off by the long list of ingredients as they’re mostly spices ! It’s lovely served with the Moroccan Couscous.

Ingredients

  • 1kg Lamb Shoulder cut into bite sized chunks

Marinade

  • 1 Onion Chopped
  • 2 tbls Fresh Ginger Minced
  • 2 Cloves Garlic Minced
  • 1/4 tsp Chilli Flakes
  • 2 tsp Ground Cumin
  • 3 tsp Ground Cinnamon
  • 2 tsp Ground Coriander
  • 1.5 tsp Paprika
  • 1.5 tsp Onion Salt ( or Regular Salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Fennel Seeds Crushed

To Make The Tagine

  • 1 400g tin Plum Tomatoes
  • 500ml Chicken Stock
  • 1/2 tsp Orange Zest
  • 1 tsp Sundried Tomato or Tomato Purée
  • 75g Dates chopped
  • 75g Prunes chopped
  • 125g dried Apricots halved
  • 1 Large Onion chopped
  • 1 Red Chilli finely chopped
  • Olive Oil for frying
  • 200g blanched almonds toasted on a dry pan to serve

Place all the marinade ingredients in a large bag, add the meat and leave in the fridge overnight or for a few hours.

I cook this in a slow cooker but if you are cooking in the oven turn on the oven to 160 degrees C, 325 degrees F or Gas Mark 3. In a large frying pan fry the large onion pieces in a little olive oil until softened and remove to the slow cooker dish or oven proof casseroles dish. Fry the marinated lamb in the frying pan in small batches until just browned and remove to the same dish when done. Add the rest of the Tagine ingredients and stir.

Cook for 4 hours on high, longer on low in the slow cooker or 2 hours in the oven. Serve with couscous or rice if you want it to be gluten free and the almonds sprinkled on top.