Lamb tagine

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
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Ingredients

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Lamb tagine

Method

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
First published in 2015
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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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