Carole from Parties to Go has another lovely dish up her chef’s sleeve for us.
The Cook’s Corner recipe for a delicious Lamb Tagine is a crowd pleaser and a warm comfort dish in these colder months but still impressive enough to serve on any occasion. 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
- 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.
- Heat the rest of the oil in the same saucepan and fry onions until lightly coloured.
- Add the garlic, cumin, coriander, Ras el Hanout and salt and pepper. Stir for about 1 minute.
- Add the lamb to the mixture.
- Add 1.5 litres of water and stir into the lamb mixture, cover and simmer.
- Cook for 1 hour on low heat.
- Next add the apricots and dates.
- Cover again and cook for another 30 minutes and check lamb is tender.
- When you are ready to serve the tagine, garnish with chopped coriander.
- I like to serve with couscous, but rice is just as delicious.
Enjoy!
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