Easy lamb tagine
This easy tagine recipe originally came from Delicious Magazine. You make it on the hob, using a casserole or lidded saute pan. Cast iron is good for a low slow cook.This amount serves four, and takes up to an hour to prepare and cook. It’s a great recipe for using up store cupboard spices – cumin, ginger, coriander and cinnamon – which may be getting past their sell by date!
Norman made this last Friday and he claims the result is a lovely sweet “Moroccan” flavoured stew, but not too spicy to put off picky boys!
Ingredients
- 500g lamb leg steaks
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, chopped or minced
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp ground ginger
- Pinch of cinnamon
- 400g can chopped tomatoes
- 200ml chicken stock
- 100g pitted prunes, roughly chopped
- 1 tbsp ground almonds
Preparation
- Cut the lamb into cubes. Heat the olive oil in a large, heavy casserole or lidded frypan and brown the lamb. Remove the lamb from the casserole and set aside.
- Add the sliced onion and garlic to the pan and fry for about five minutes.
- Add the coriander, cumin, cinnamon, and fry for another two minutes.
- Add the lamb, chopped tomatoes, chicken stock and prunes. Simmer on a low heat for 40-45 minutes.
- Stir in ground almonds. Serve with herby couscous. (If you’re not feeling too adventurous with your couscous, most supermarkets have good packets. Norman’s favourite is Aldi’s Roasted Vegetable flavour.)
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