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Lamb Tagine
Lamb Tagine

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We hope you got benefit from reading it, now let’s go back to lamb tagine recipe. You can have lamb tagine using 12 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Lamb Tagine:
  1. You need 2 tbs olive oil
  2. You need 1 onion finely diced
  3. Take 2 carrots finely diced
  4. Get 500 g leg or neck of lamb
  5. Prepare 2 fat cloves garlic
  6. Take 1/2 tsp cummin
  7. Use 1/2 tsp ground ginger
  8. Get 1/2 tsp ground cinnamon
  9. Prepare 1/4 tsp saffron
  10. Provide 1 tbs clear honey
  11. Prepare 100 g soft dried apricots, sliced
  12. Take 1 vegetable stock cube
Instructions to make Lamb Tagine:
  1. Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
  2. Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
  3. Add the meat to the pan and brown the cubes thoroughly.
  4. Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
  5. Add the honey and apricots and stir.
  6. Now add the stock cube and about 500ml boiling water to cover the meat
  7. Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
  8. At this stage the dish can be cooled or frozen until you want to serve it.
  9. To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
  10. Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.

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