Lamb Tagine Recipe - Great British Chefs

Main
easy
4
4 hours

PT4H

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.

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Ingredients

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Metric

Imperial

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

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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

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

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
olive oil
4 cloves
2 star anise
1 cinnamon stick
black pepper
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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Geoffrey Smeddle

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.