Lamb Tagine

Name: Lamb Tagine
Total time: 150 min
Ingredients: 1.6 kg Lamb shoulder, boneless; 1 kg Lamb, trimmed; 1 ½ tsp Salt; ½ tsp Black pepper; 3 tbsp Canola oil; 3 Garlic; 2 Onion; 1 ½ tbsp Tomato paste; 2 ¼ tsp Ginger, grated, ground; 2 Cinnamon stick; 2 ½ cups Chicken stock; 1 cup Dried apricot; 2–3 tsp Lemon; 1 tbsp Coriander seed, ground; 1 tbsp Cumin, ground; 2 tsp Cardamom, ground; 2 tsp Turmeric, powder; 1 ½ tsp Fennel, powder; 1 tsp Cayenne pepper; ¼ tsp Clove, ground; ½ cups Almond; ½ cups Cilantro, roughly chopped; 1 ½ Couscous

By RecipeTin Eats · 150 min

Ingredients

Lamb shoulder · boneless1.6 kg
Lamb · trimmed1 kg
Salt1 ½ tsp
Black pepper½ tsp
Canola oil3 tbsp
Garlic3
Onion2
Tomato paste1 ½ tbsp
Ginger · grated, ground2 ¼ tsp
Cinnamon stick2
Chicken stock2 ½ cups
Dried apricot1 cup
Lemon2–3 tsp
Coriander seed · ground1 tbsp
Cumin · ground1 tbsp
Cardamom · ground2 tsp
Turmeric · powder2 tsp
Fennel · powder1 ½ tsp
Cayenne pepper1 tsp
Clove · ground¼ tsp
Almond½ cups
Cilantro · roughly chopped½ cups
Couscous1 ½

Instructions

Preheat the oven to 160°C (350°F, fan-forced).
Toss the lamb with the salt and pepper. Heat the oil in a large oven-proof Dutch oven with a lid over high heat. Brown the lamb in 3 batches, turning until coloured all over, about 3 minutes per batch. Move the browned lamb to a bowl and set aside.
Lower the heat to medium-high. Cook the onion and garlic for 3 minutes until soft. Add the tomato paste, ginger, cinnamon sticks and spice mix, and cook for 1 1/2 minutes, stirring constantly.
Add the chicken stock and water, stir, then return the lamb to the pot.
Bring to a simmer, cover and cook in the oven for 45 minutes. Add the apricots, put the lid back on and cook for another hour, checking halfway and adding 1/2 cup water if the sauce looks like it is reducing too much.
When the lamb is tender, gently stir in the lemon zest.
Serve over plain couscous, topped with almonds and coriander.

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