Fruity Lamb Tagine
From heathie_magoo 13 years ago
- 2 hours to make
- Serves 4
This recipe was made up from lots of other I've seen before. The key is in the stewing - it needs to be slow and only just simmering to get the perfect lamb that's still pink in the middle.
Ingredients
- 1 lb stewing lamb, chopped into large cubes shopping list
- 1 tbsp oil shopping list
- 1 large onion, chopped shopping list
- 3 cloves garlic, crushed shopping list
- 1-2 chilies, finely chopped shopping list
- 1 inch piece fresh ginger, grated shopping list
- 1 tsp ground cinnamon shopping list
- 2 tsp ground cumin shopping list
- 1 tin chopped tomatoes shopping list
- 500 ml stock shopping list
- 1 small tin butterbeans, drained shopping list
- 100g dried prunes, chopped shopping list
- 50g dried apricots, chopped (optional) shopping list
How to make it
- 1. Heat half the oil in a large pan and quickly brown the meat on all sides. Remove the meat from the pan.
- 2. Heat the rest of the oil and fry the onion, garlic and chilies for a few minutes. Add the spices and ginger and fry for another minute.
- 3. Return the meat to the pan with the chopped tomatoes and stock. Simmer on a very low heat with the lid on for at least an hour, if not more. Add more stock if the liquid does not cover the meat.
- 4. 20 minutes before serving, remove the lid and stir in the dried fruit and butterbeans. This will help to thicken the sauce.
- Serve with cous cous, some crusty bread...or anything really!
- Enjoy, comment and rate!
People Who Like This Dish 4
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