Lamb tagine with sultanas and pinenuts
Servings 7 people
Cost £
Ingredients
- 1 kg lamb neck fillet (grass-fed if you can) cut into chunks
- 1 - 2 onions, diced
- 1 tbsp Ras El Hanout
- 1 - 2 cinnamon stick, broken into large pieces
- a pinch of saffron threads
- 1 cup sultanas
- 1/2 cup dried apricots
- sea salt for seasoning
- 1 x 400 g tinned chopped tomatoes
- 1/2 cup hot water
- 1 1/2 tsp brown sugar
- 1/4 cup pinenuts for garnish
- bunch of fresh parsley, chopped
Instructions
- Preheat oven to 160°C.In a tagine (or large casserole dish with a lid), add a little oil and brown the lamb (you may need to do it in batches). Remove to a plate.In the same dish, add the onions and soften for a minute or so, then add the Ras el Hanout, cinnamon sticks, saffron, 1 - 2 tins of tomatoes (judge if you need another tin to cover the lamb) and stir on low heat for approx. 10 mins.You may need to add some water to ensure there is enough liquid covering the lamb.Add in the sultanas and apricots and the lamb (+ any lamb juices).
- Transfer to the oven to cook with the lid on for for approx. 2.5 hours or until the lamb is tender.Remove the cinnamon stick and garnish with parsley and pine nuts and serve over warm couscous.
Video
Notes
Recipe: Salt, Savoury, Sweet