Recipes
Lamb Tagine
If you're looking for something hearty, warming and cosy for those cold winter nights then look no further, this slow cooked lamb tagine will tick all the boxes! The longer you cook this for the better so it’s great for a Sunday night dinner, trust us that extra love is worth the effort. Serves 4-6.
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Servings:
4-6 servings
500g x Meat Box Diced Lamb Leg
Salt/pepper
3 Tbsps. olive oil
2 onions diced
4 cloves minced garlic
1 tsp. minced ginger
2 Tbsps. ras el hanout spice mix
1 tsp. paprika
1 cinnamon stick
½ tsp. saffron threads
1 cup beef stock
1 tsp. honey
1 Tbsp. tomato paste
1 tin diced tomato
1 tin chickpeas
The rind of ¼ preserved lemon (or zest of 1 lemon)
Juice of ½ lemons
100g finely chopped prunes
¼ cup crushed pistachios (optional)
¼ cup fresh coriander chopped (optional)
2 Tbsps. natural yoghurt (optional)
Pomegranate seeds (optional)
Heat 1 Tbsp oil in a large pot. Season the lamb with salt and pepper, then brown it in batches if needed. Remove and set aside, adding more oil if required.
In the same pot, add the remaining oil and fry the onions for about 10 minutes until softened.
Add the ginger and garlic and cook for about 2 minutes until fragrant.
Stir in the spices (except the saffron) and cook for 1 minute.
Add the saffron threads to the hot beef stock and let them infuse.
Add the tinned tomatoes, tomato paste, honey, preserved lemon, browned lamb (with juices), prunes and saffron stock to the pot. Stir well, reduce heat to low, cover and simmer for at least 1 hour (2 hours is even better), stirring occasionally.
When nearly ready, stir in the chickpeas and lemon juice.
Serve topped with crushed pistachios, coriander, yoghurt and pomegranate seeds. Great alongside flatbreads, rice, couscous or mashed potato.
