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!

EQUIPMENT:

A large casserole suitable for use on the hob and in the oven, or a deep frying pan and a casserole dish.

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.

Saffron just put into the water to soak..

Gloriously golden after about 20 minutes soaking

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 thighs.
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.

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