Lamb Tagine

The original recipe for this tasty Lamb dish came from our long-time neighbour Theresa. It was served at one of her merry gatherings several years ago, and has been a favourite ever since. A rather neglected favourite in recent times I fear, through no fault of it’s own, so with a pack of lamb pieces needing to be used, and not really fancying Irish Stew today, I decided to revive this great little dish. It’s cooking away gently in the oven as I write, so it will be a race to see which gets finished first! The quantities I’m using today would feed 4 hungry people, and of course it is a perfect recipe for doubling up for parties.

Most people know that a Tagine is just a description of the shape of dish that this was first cooked it, but I’m just using my trusty old cast-iron casserole today, and unless you have masses of cupboard space to hold a pot that you’ll use one in a blue moon, I suggest you do as I do!

 

 

 

 

INGREDIENTS: for 4-6                                                                   

• 450g lamb pieces – because I’m bone idle I used leg of lamb pieces today. #thankyoumrsainsbury
• 2 large onions, cut into crescents
• 2 cloves of garlic, crushed
• 5cm piece of fresh ginger, peeled and grated.
• pinch of Saffron stamens in a tablespoon or so of cold water
• 1/2 (half) a teaspoon of cayenne pepper (careful, it’s spicy!)
• 1-2 teaspoons of sweet paprika
• 1-2 teaspoons of ground cinnamon
• 450mls hot Chicken stock
• Tin of chopped tomatoes
• 75g each of semi-dried apricots and raisins
• 75g of Pistachios ( optional – we’re a nut-free household so we don’t bother)
• Rapeseed oil
• Salt, to taste
• Basmati or Pilau Rice and Naan bread, to serve.

 

METHOD:

• Put the saffron on to soak in a tablespoon of water.
• Heat 1-2 tablespoonfuls of oil in the casserole to a medium-hot heat
• add the lamb pieces, and stir around to allow them to brown a little ( about 5-10 minutes)
• Reduce the heat to medium and add the onions. Stir in and allow them to soften but not brown.
• Add the garlic and ginger.

• Add the spices, the saffron and it’s soaking water, and the stock.

• Stir all well to combine

 

• add the chopped tomatoes, and stir in.
• Season with salt to taste.
• Add the apricots, raisins and nuts, if using.
• Give it all one last stir, then cover with a close-fitting lid and put into the oven at 160 degrees
• Give it about an hour – the leg of lamb pieces will cook fairly quickly, but shoulder or other cuts will take a little longer.
• If you think it’s drying out, add a little more water and return to the oven at a reduced heat (about 120-140) for the final cooking of about 30 minutes.
• It’s ready to eat as soon as the lamb is cooked – you’ll have to taste a bit to see,
• I serve this really simply with basmati rice and Naan or flatbread.

NOTES:

• Naturally this will taste even better if you leave it until tomorrow, so it’s perfect for preparing ahead.
• Some people don’t like Lamb, so I think skinless and boneless chicken thighs might be worth a shot in this sauce. Reduce the cooking time if you’re using Chicken.
• I removed this from the oven about 15-20 minutes before I served it. I think that slight cooling enhances the flavours.
• We had this next door one time, served with a Moroccan-style couscous, it was very good too.