A hearty lamb tagine is the perfect meal for a Sunday lunch with the family on a cold winters day.
The conical shaped lid of a tagine allows the steam created during cooking to recondense into the food below for a mouth-watering dish. The Eetrite Eurostone tagine is an elegant and modern stoneware dish can be taken straight from the oven to the table, and we have the perfect recipe to accompany it:
Ingredients
Moroccan spice mix:
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp. ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 1kg shoulder of lamb, trimmed and cut into large chunks
- 2 large onions
- Olive oil
- 3 crushed garlic cloves
- 570ml tomato juice,
- 2 x 400g tinned chopped tomatoes
- 115g dried apricots cut in half,
- 55g raisins,
- 600ml lamb stock
- 1 tbsp honey,
- 2 tbsp coriander (roughly chopped),
- 2 tbsp flat leaf parsley (roughly chopped).
Authentic Lamb Tagine – Preparation method
- Preheat the oven to 150°C
- Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
- Heat 1 tbsp olive oil in a large pan. Add chopped onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat olive oil and brown the cubes of lamb on all sides. Add the browned meat to the onion and garlic pan. De-glaze the frying pan you used to brown your meat with a cup of tomato juice and add these juices to the lamb.
- Add the remaining tomato juice, chopped tomatoes, apricots, raisins, lamb stock and honey to the pan. Bring to the boil. Transfer to your tagine, cover with the lid, and place in the oven to cook for 2-2½ hours or until the meat is meltingly tender.
- Sprinkle over the chopped herbs and serve straight from your tagine