Recipes
Moroccan Lamb Tagine
A fantastic Autumn recipe achieved by combining spices and herbs with lamb and dried fruit.
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A fantastic Autumn recipe achieved by combining spices and herbs with lamb and dried fruit. The word tagine means stew and is best served with cooked basmati rice or couscous or simply mashed potatoes.
To Serve:
- 75g (3 oz) whole blanched almonds
- 1-2 tablespoons chopped fresh mint
- Also cooked basmati rice (allow 50g/2 oz uncooked rice per serving)
- Put the lamb pieces into a bowl. Add the ingredients of the dry marinade and mix well. Cover and leave in the kitchen for at least half an hour, preferably longer (3 hours). If keeping overnight put in the fridge.
To Make Sauce:
- Heat the olive oil and fry the onion and garlic until soft. Lift out. Fry the lamb (including the dry marinade) in small lots until lightly browned.
- When all is done add all meat and onions back into pan. Add the remaining sauce ingredients and bring to the boil. Transfer to a casserole dish, cover with a lid (using a layer of baking parchment between lid and casserole to ensure a good fit).
- Cook in the oven (180°C, 350°F, Gas 4) for about 11/2 hours until meat is tender. If necessary reduce the heat. Before serving fry the almonds until golden in a little olive oil drain and stir into the delicious stew along with the fresh mint (discard the bits of orange peel). Can be reheated.
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Ingredients
- 800-900g (13/4 -2 lbs) bite-sized chunks of lean lamb cut from the shoulder or leg.
- Dry Marinade:
- 1 teaspoon of Goodall's ground cinnamon
- 1 teaspoon of Goodall's ground cumin
- 1/2 teaspoon of Goodall's ground ginger
- 1/2 teaspoon of Goodall's ground paprika
- 1 medium onion, chopped
- 2 cloves garlic chopped
- 1-2 tablespoons chopped fresh coriander
- Salt and Goodall's freshly ground black pepper
- 3-4 tablespoons Goodall's olive oil for frying
- 1 large onion, chopped
- 1 clove garlic, chopped
- 300mls (1/2 pt) vegetable stock
- 1 tin chopped tomatoes
- 1 tablespoon tomato puree
- 1-2 thin strips of orange peel
- 50g (2 oz) ready-to-eat apricots
- 50g (2 oz) ready-to-eat prunes (stoneless)
- 1/2 -1 teaspoon Goodall's Chilli paste
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