Lamb Tagine

I usually use a few lamb chops for this as its easier to manage but today I decided to use a rack of lamb which was more fatty and less tender but it still tasted delicious.

My favourite part about this recipe is the fruit, they absorb all the flavours and give the tagine an amazing sweetness.

This is really easy to make but it takes a long time to cook so its probably best for a weekend. I wouldn’t recommend starting this at 8pm like I did today or you’ll end up eating at 11…

Ingredients: serves 3-4tagine

Heat the tagine or a large heavy based pot on a griddle – it’s important to have this distance between the pot and the fire, especially if you’re using a glazed tagine – I once put a beautiful tagine pot on a BBQ and it cracked. Rookie error. Fry the onions, garlic, ginger and chilli on a low heat.

Seal the lamb by frying for a minute or two in the flavours on all sides. Remove from the heat and rest on a plate under some foil.

Arrange the vegetables in the pan and place the meat on top.

Prepare the stock, put all the ingredients into a jug and stir in the water. Pour over the lamb and pop the lid on. Simmer on a very low heat for at least two hours.

A few minutes before serving, boil the kettle and heat up some couscous (half a cup per person) in a bowl. Fill the water just above the couscous and cover for a few minutes until it has absorbed the water. Put a big nob of butter in, add a crunch of salt and fluff it up with a fork.

Serve the tagine with the couscous and drizzle over some of the stock.


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