This is a delicious Middle Eastern or African lamb dish. As you would expect from such culinary traditions a tagine is spicy, aromatic and fruity casserole. It works fantastically well served with couscous or rice and is perfect for a special family meal. The quantities shown in this recipe serve 4 easily, it is equally good the next day, or can be frozen for a later date.
And you do not need the tagine vessel..!
- 1 tbsp Flour
- 2cm Fresh ginger, finely chopped
- 1 tsp Ground coriander
- 1 tsp Ground cinnamon
- 1/2 tsp Turmeric
- 600g Lamb, diced
- 3 Peppers, chopped (preferably different colours)
- 2 Onions, chopped
- 2 cloves Garlic, finely chopped
- 2 tbsp Tomato puree
- 300ml Stock
- Juice of 1 Lemon
- Zest of 1/2 Lemon
- 100g Pitted dates
- 1 tbsp Honey
- Mix the flour and spices together.
- Dry fry the lamb until browned, approximately 10 minutes.
- Add the spiced flour to the lamb and tumble the lamb to coat it.
- Remove the lamb from the pan and place into the casserole dish.
- Lightly fry the onion, peppers and garlic until the onion has softened, approximately 5 minutes.
- Add to the lamb and add the tomato puree and stock.
- Cook (covered) in an oven at 170 degrees C for an hour.
- Remove from the oven, add the lemon juice and zest, dates and honey and return to the oven for a further half an hour.
- Serve immediately.