A tagine comes in two pieces; a round, shallow bowl, where the ingredients, oil and liquid are placed and a tall, conical lid, which acts as a funnel. As the tagine warms, moisture from the food inside turns to steam, which rises up and is trapped inside the cone
Course Main Course
Cuisine african
Keyword african
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 5people
Calories 398kcal
Ingredients
2tbspolive oil
500glean diced lamb
1large onion, roughly chopped
2large carrots, quartered lengthways and cut into chunks
2garlic cloves, finely chopped
2tbspras-el-hanout spice mix
400gcan chopped tomato
400gcan chickpea, rinsed and drained
200gdried apricot
600mlchicken stock
To serve
120gpack pomegranate seeds
2large handfuls coriander, roughly chopped
Instructions
Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
