A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared. This recipe was developed by Geoffrey for the Sunday Herald.
Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.
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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
Heat a wide casserole pan and cover the base with a generous amount of olive oil
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
700g of shoulder of lamb, diced
Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2
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
2 star anise
1 cinnamon stick
1 red pepper, peeled and sliced into strips
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
Let the wine come to the boil before adding the tinned tomatoes
400g of tin of chopped tomatoes
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
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
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