Lamb tagine

servings4
4 hours

Ingredients

Lamb tagine

  • 700g of shoulder of lamb, diced
  • 16 dried apricots, halved
  • 2 tbsp of raisins
  • 350ml of white wine
  • 1 large onion, finely diced
  • 1 red chilli, sliced
  • 3 garlic cloves, peeled and finely chopped
  • 4 cloves
  • 2 star anise
  • 1 cinnamon stick
  • 1 red pepper, peeled and sliced into strips
  • 1 tbsp of tomato paste
  • 1 pinch of saffron stamen
  • 400g of tin of chopped tomatoes
  • 570ml of lamb stock
  • 150g of cooked chickpeas
  • 1 tbsp of clear honey
  • 1 tbsp of coriander, chopped
  • 1 tbsp of parsley, chopped
  • olive oil
  • salt
  • black pepper, freshly ground

Method

1
Soak the apricots and raisins in the white wine for at least an hour before starting
  • 16 dried apricots, halved
  • 350ml of white wine
  • 2 tbsp of raisins
2
Heat a wide casserole pan and cover the base with a generous amount of olive oil
  • olive oil
3
Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot
  • salt
  • black pepper
  • 700g of shoulder of lamb, diced
4
Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2
5
In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the sliced red pepper and cook for a further 2 minutes. Then add the cloves, star anise and cinnamon stick, then season with the black pepper
  • 1 large onion, finely diced
  • 1 red chilli, sliced
  • 3 garlic cloves, peeled and finely chopped
  • olive oil
  • 4 cloves
  • 2 star anise
  • 1 cinnamon stick
  • black pepper
  • 1 red pepper, peeled and sliced into strips
6
Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine
  • 1 tbsp of tomato paste
  • 1 pinch of saffron stamen
7
Let the wine come to the boil before adding the tinned tomatoes
  • 400g of tin of chopped tomatoes
8
Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very tender
  • 570ml of lamb stock
9
Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot
  • 150g of cooked chickpeas
  • 1 tbsp of clear honey
  • 1 tbsp of coriander
  • 1 tbsp of parsley