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Carole from Parties to Go has another lovely dish up her chef’s sleeve for us.

The Cook’s Corner recipe this season is for a delicious Lamb Tagine. In these winter months, I think it is a warm, winter comfort food and I love the spicy taste mingling with the sweetness of the figs and dates – yummy!

Lamb Tagine

2kg Leg of lamb cut into bite sized cubes

5 Onions diced

5 Tablespoons of vegetable oil

5 Garlic crushed

4 Teaspoons ground cumin

4 Teaspoons ground coriander

4 Teaspoons Ras el Hanout

250g Ready to eat dried apricots

200g Pitted dates

Roughly chopped coriander bunch

Method

  1. Heat 1 tablespoon of the oil in a large saucepan and brown the lamb in 3-4 batches until lightly brown and sealed adding 1 tablespoon oil in between each batch.
  2. Heat the rest of the oil in the same saucepan and fry onions until lightly coloured.
  3. Add the garlic, cumin, coriander, Ras el Hanout and salt and pepper. Stir for about 1 minute.
  4. Add the lamb to the mixture.
  5. Add 1.5 litres of water and stir into the lamb mixture, cover and simmer.
  6. Cook for 1 hour on low heat.
  7. Next add the apricots and dates.
  8. Cover again and cook for another 30 minutes and check lamb is tender.
  9. When you are ready to serve the tagine, garnish with chopped coriander.
  10. I like to serve with couscous, but rice is just as delicious.

Enjoy!

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