Moroccan Slow-Cooked Lamb Tagine

Moroccan Slow-Cooked Lamb Tagine
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 40 g butter
  2. 3 shallot onion, finely chopped
  3. 3 garlic cloves, finely chopped
  4. 350 g boneless lamb, cut in bite sized pieces
  5. 3 tomatoes
  6. 350 ml beef stock
  7. pinch of saffron
  8. zest of 1 orange
  9. 2 tbsp flaked almonds
  10. small bunch of coriander, finely chopped
Spices
  1. 1 tsp paprika
  2. 1 tsp ground ginger
  3. 1 tsp ground cumin
  4. 1 tsp ground coriander
  5. 1 medium cinnamon stick
  6. 1/2 tsp chilli powder
  7. 1/2 tsp salt
Instructions
  1. Heat a pan over low-medium heat. Add the butter, and fry shallots and garlic until soft.
  2. Add the lamb and all spices and cook for stirring occasionally for ~25 minutes or until liquid has evaporated.
  3. Skin the tomatoes. Chop in small cubes.
  4. Add to the pan.
  5. Pour in the beef stock.
  6. Add saffron and the orange zest.
  7. Reduce the heat and simmer for 1 1/2 hours until the meat is soft and tender. Add more stock or water if needed.
  8. Sprinkle over the almond flakes and chopped dill.
Notes
  1. To skin tomatoes, place them in a bowl and pour over boiling water. Leave for 3-5 minutes, drain, easily skin.
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