This delicious lamb tagine recipe recently received a Great Taste Awards 2016, the wide array of spices give this dish a delightful depth and the high quality of Irish lamb makes a great base for a soft, irrisitible rendition of this Moroccan classic.
Makes 8-10 servings
– 1.5 kg lamb shoulder, diced
– 80 ml olive oil
– 3 large white onions, chopped
– 250 ml fresh orange juice
– 20 grams garlic, chopped finely
– 15 grams fresh ginger, peeled & chopped finely
– 1 large cinnamon stick, broken in half
– 2 grams chilli flakes
– 50 grams ground cumin
– 40 grams ground coriander
– 300 grams cooked chickpeas, drained
– 800 grams good quality tomato passata
– 300 ml fresh chicken stock
– 100 grams whole dried apricots
– 80 grams juicy sultanas
– 80 grams fresh coriander chopped
– Light brown sugar to taste
– Sea salt & freshly ground black pepper
1. Heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch.
2. Transfer lamb to a medium bowl. Add onion to pot, reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes.
3. Add chopped garlic, spices and ginger. Stir for 1 minute.
4. Be careful not to burn spices, as this will result in a bitter sauce. Add orange juice, tomatoes and lamb with any accumulated juices. Bring to a boil.
5. Add fresh chicken stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 ½ – 2 hours.
6. Stir in chickpeas, apricots & sultanas, simmer until heated through.
7. Add fresh coriander & balance out the flavours with sugar, sea salt & freshly ground black pepper.
8. Best served with fluffy couscous & pita bread to soak up all that lovely sauce!
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