Lamb tagine
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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
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
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