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Lamb Tagine

If you’re looking for a delicious, substantial dish for a family meal or a dinner party, you can’t go wrong with a tasty lamb tagine. This recipe’s easy to follow: toss the lamb in Middle Eastern spices, brown it in a casserole dish, and add characteristic dried fruit – apricots, sultanas and flaked almonds. After adding stock, tomatoes and some fresh herbs, the only other ingredient is time – let it sit in the oven till dinner.

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 90 min

Ingredients

  • 450 g lean diced lamb
  • 1 tsp ground black pepper
  • 3 tsp paprika
  • 0.5- 1 tsp ground cinnamon
  • 2 tsp turmeric
  • 1 tbsp Flora Cuisine
  • 1 Large onion
  • 1 clove garlic
  • 55 g dried apricots
  • 25 g sultanas or raisins
  • 25 g toasted flaked almonds
  • 2 tsp honey
  • 570 ml lamb stock
  • 2 x 400 g tinned chopped tomatoes
  • 2 tsp tomato puree
  • 1 tbsp fresh coriander chopped ,to garnish
  • 1 tbsp fresh parsley chopped , to garnish

Directions

  1. Preheat oven to gas mark 3/170°C/150°C fan/325°F.
  2. Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
  3. Heat Flora Cuisine in a casserole dish, add in onion and garlic and fry until softened.
  4. Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
  5. Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.
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