Lamb Tagine

• servings: 4-5 Servings
• active time: 30 minutes
• total time: 4 hours (could be less)

Ingredients

2 Ibs cubed leg of lamb

5 tablespoons olive oil

2 onions chopped

3 garlic cloves chopped

2 teaspoons ground ginger

¾ tablespoon ground cinammon tablespoon powdered cumin

¾ teaspoon of saffron

1 cup mixed flat leafed parsley and fresh coriander chopped

1 lb tin of chopped tomatoes or fresh tomatoes skinned and chopped

2 tablespoons of tomato puree

1 tablespoon of runny honey sufficient water to cover meat salt and pepper to taste

½ cup almonds

2 tablespoons sesame seeds

Prunes

Couscous (as a side)

Directions

Place the cubed lamb in a bowl and add the spices and oll and allow to marinade overnight or for at least two hours. If short of time, simply omit marinading and continue as follows - taste will be as good.

Heat the oil in a large dutch oven. Drain the cubed lamb and fry a small amount at a time, browning quickly. Remove from the pan. Traditionally the lamb is not browned but I like to brown it for additional flavour and colour.

Fry the onions in the same pan. Then add the garlic and brown that too.

Deglaze with a little water if the pan becomes sticky. Put the meat back into the saucepan.

Add any remaining juice from the marinade to the browned meat and fried onions.

Add the spices, prunes, chopped parsley and coriander, tomatoes, tomato puree and honey and sufficient water to cover the meat. Bring up to the boil and then turn down heat and cook slowly over a very low heat for about 1½ hours. Alternative cook in oven 180°C for the same length of time. The lamb should be very tender and tasty.

Season with salt and pepper.

Brown the almonds and sesame seeds in the oven, microwave or frying pan.

When ready to serve, remove the tagine from the stove or over and sprinkle the browned almonds and sesame seeds over the top.

Serve with couscous and hand harissa around separately.