Lamb Tagine Recipe

This Lamb Tagine recipe is both simple & healthy, however one thing it isn't is quick. Tagine recipes are all about slow cooking.

As the tagine cooks slowly all of its fabulous moisture is retained as the condensed vapours rise up it's conical lid.



Recipe for Lamb Tagine: -

Prep time: 8 minutes - Cooking time: 70 minutes

Serves 3

1lb12oz(800g) of lean lamb, 1 inch chunks
1 no 400g tin of chick peas, drained
2 medium onions
1½ pints(30 fl-oz) of lamb stock
2oz(55g) of dates, de-stoned & cut into ¼s
1oz(25g) of fresh ginger, cut into thin strips
1 pinch of saffron strands
1 tsp of ground cumin
1 tsp of ground cinnamon
1 tbsp of olive oil
Sea salt & freshly ground black pepper
2 tbsp Fresh parsley

First place your tagine on a heat diffuser and put a moderate heat under it to heat it through, add the tablespoon of olive oil. When it's hot add the lamb chunks, season, and brown them on all sides, then remove them from the pan set aside and keep warm.

Add the sliced ginger, chopped onion & saffron to the tagine and sauté for 5 minutes. Next add the lamb back to the tagine, and add 1 pint of the lamb stock season well and stir once to combine.

Reduce the heat to low/moderate add the tagine lid and simmer for 30 minutes.

Then remove the lid and add the drained chick peas and the chopped dates, check the seasoning and alter if required then replace the tagine lid and simmer for a further 25-30 minutes; check occasionally on the moisture content and add some more stock if required.

Add half of the fresh parsley a couple of minutes before the end and combine; check the seasoning.

Then remove the Lamb Tagine from the heat and serve it at the table from the tagine, sprinkle with a little more fresh parsley and enjoy with white rice or some couscous.

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