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Lamb tagine

PT4H

Ingredients

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Lamb tagine

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Method

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1
Soak the apricots and raisins in the white wine for at least an hour before starting
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
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
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
7
Let the wine come to the boil before adding the tinned 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
9
Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot
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Lamb tagine

 
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