Moroccan Lamb Tagine

Total Time: 41 mins Preparation Time: 20 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 1 teaspoon cayenne pepper
• 2 teaspoons ground black pepper
• 1 1/2 tablespoons paprika
• 1 1/2 teaspoons ground ginger
• 1 tablespoon turmeric
• 2 tablespoons cinnamon
• 2 1/2 lbs stewing lamb
• 1 cup onion
• 2 tablespoons olive oil
• 2 tablespoons argan oil
• 3 garlic cloves
• 1 pint tomato juice
• 2 (28 ounce) cans chopped tomatoes
• 4 ounces dried apricots
• 2 ounces dates
• 2 ounces raisins
• 3 ounces sliced almonds
• 1 teaspoon saffron
• 1 pint lamb or 1 pint chicken stock
• 1 tablespoon clear honey
• 2 tablespoons coriander
• 2 tablespoons parsley

Recipe

• 1 preheat oven to 300 degrees.
• 2 place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
• 3 place the lamb in a large bowl and toss with 1/2 the spice mixture.
• 4 cover and leave overnight.
• 5 heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
• 6 add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. add the crushed garlic in the final 3 minutes.
• 7 in a separate pan, heat the oil and brown the lamb on all sides.
• 8 add to the casserole dish.
• 9 deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
• 10 add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
• 11 bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
• 12 serve with couscous or rice and top with herbs.