This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Lamb tagine
Item 1 of 1
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.
First published in 2015
Ingredients
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
SAVE RECIPE
Method
1
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
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
- salt
- black pepper
- 700g of shoulder of lamb, diced
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
- 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
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
- 1 tbsp of tomato paste
- 1 pinch of saffron stamen
7
Let the wine come to the boil before adding the tinned tomatoes
- 400g of tin of chopped 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
- 570ml of lamb stock
9
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
First published in 2015
You may also like
SITES
© Great British Chefs 2023
Get in touch