Lamb Tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp each of ground ginger coriander and turmeric
- 700g/11/2 ib lean lamb cut into 2.5cm/1in pieces
- 2tbsp olive oil
- 1onion peeled and chopped
- 3cloves of garlic peeled and crushed
- 1tin of baby carrots
- 150g /5oz of no soak dried apricots halved
- 1x400g can of chopped tomatoes
- 300ml/ 1/2 pt of lamb or beef stock
- 2 tbsp of Kikkoman soy sauce
- Couscous to serve
Method
step 1
Put ginger coriander and turmeric in a bowl mix in the lamb to coat thoroughly then refrigerate for several hoursstep 2
Preheat the oven to 160c heat the olive oil in a frying pan and brown the lamb in batches over a fairly high heat then transfer to a Taginestep 3
Lower the heat and gently fry the onion for 5 mins add the garlic and carrots cook for 2 mins then add the dried apricots tomatoes stock and soy saucestep 4
Bring to the boil pour into the dish containing the meat cover tightly and cook in the oven for 2 hours
