Lamb Tagine

Ingredients

• 4 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ras el hanout
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground cloves
• ½ nutmeg, freshly grated
• 1 teaspoon ground ginger
• Salt and pepper
• 1.3 kg lamb leg or shoulder fillet, cut into 2–3 cm cubes
• 1 onion
• 200 g vegetable stock
• 2 tablespoons tomato paste
• 2 teaspoons cornflour
• 50 g dried apricots
• 50 g pitted prunes
• 50 g toasted almonds

Method

1. 1

   3 kg lamb leg or shoulder fillet, cut into 2–3 cm cubes

2. 2

   For the marinade, mix all the spices with the chopped garlic. Place the diced lamb in a bowl, drizzle with olive oil, sprinkle over the spice mixture and coat thoroughly. Refrigerate for at least 3 hours, or ideally overnight, to let the flavours develop.

3. 3

   Slice the onion and sauté until soft and golden. Place the marinated lamb on top and cook uncovered for about 20 minutes, stirring frequently.

4. 4

   Mix the stock, tomato paste and cornflour together, then pour this mixture into the pan. Add the apricots, prunes and toasted almonds.

5. 5

   Cover with a lid and cook gently for 1½ hours over a low heat until the lamb is meltingly tender. Serve with couscous or rice.