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Lamb Tagine

Morocco is another country I haven't yet visited, but look forward to it. I've heard a lot about the lamb tagine. Last night I had Lamb Tagine at a restaurant in Malta. This was done the Maltese way with potatoes. The lamb was perfect. Malta has a fusion of Mediterranean cooking.

 A Tagine is a glazed earthenware casserole dish with a high conical lid.

Serves 3-4

  Ingredients
  • 1 tsp turmeric
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tbsp plain flour
  • 1 shoulder or leg of lamb 
  • 1 onion, halved and then sliced
  • 2 garlic cloves, chopped
  • 1 tsp cinnamon
  • 1 tbsp grated ginger
  • 1 tbsp tomato puree or 400 g tin chopped tomatoes
  • 1 tsp coriander seeds, crushed
  • 1 handful cherry tomatoes if using the puree option
  • 1 cup of  dried apricots (optional)
  • 1 tbsp raisins or sultanas
  • olive oil
  • salt and pepper
  • 2-3 large potatoes peeled and cut into large wedges
  

Method

Pre heat the oven to 160°C/320°F/Gas 3. Place a large pan on medium heat. If you have a BIG casserole dish that you can use on the hob and in the oven, then go ahead and save on the washing up!

You could dice the lamb, but I prefer to use the whole shoulder or leg (if you have a dish big enough) - this retains the bone juices and richens the flavour.

Mix the turmeric, paprika, cayenne pepper and flour together in a bowl.  Coat the lamb thoroughly. Add a little olive oil to the pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.

Add the onion, garlic and cinnamon to the pan and fry gently without browning (lamb is sweet and we don’t want the onions to caramelise). Add the lamb and the rest of the ingredients, and cook until hot through.

Transfer everything to your large casserole dish, and pour in enough boiling water to almost cover everything (if you are using the tinned tomatoes then you will not require so much water). Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir, and add the potato wedges.

The lamb should fall off the bone. Serve with a squeeze of lemon juice and fresh coriander.

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