Easy lamb tagine
Perfect to chuck in the middle of the table and share with the family.
Serve up the melt-in-the-mouth lamb in a rich aromatic tomato sauce over some steaming hot couscous. Try it this week and tag Chris Baber in your cook ups #BaberFlavour.
500g lamb, sliced into 1 inch cubes
1 onion, diced
3 cloves garlic, sliced
5 large carrots, cut into 1 inch chunks
1 tbsp tomato purée
3 tsp cumin
1 tsp chilli
1 tsp cinnamon
1 tbsp honey
1 tin chopped tomato
450ml chicken or lamb stock
½ tin chickpeas
1 preserved lemon, sliced or ½ lemon, sliced
3 tbsp dried fruit – apricots, prunes or sultans
Bunch of parsley or coriander
Preheat the oven 160°C.
Heat a splash of oil in a casserole dish, fry the lamb on a high heat for a few minutes until browned. Remove and set aside.
Add the onion and garlic, fry for a few minutes until golden – add the lamb and remaining veg then stir in the tomato purée and spices.
Cook out for two minutes then add the stock, tomatoes, chickpeas, honey, lemon and fruit.
Cover with a lid or foil and bake for 90 minutes.
For a thicker sauce, remove the foil for the last 30 minutes or simmer on the hob uncovered for 10 minutes after the 90 mins of cooking.
Stir in the parsley and lemon.