Spice up your life with a traditional fragrant lamb tagine.
Shoulder of lamb or lamb chunks cut into small chunks ( approx 2lb lamb)
2 large onion splash of olive oil
3 cloves crushed garlic
1 pint tomato juice
2 x 400ml tins chopped tomatoes
600ml lamb stock
4oz dried apricots, halved
2oz dates, halved
2oz sultanas or raisins
3oz flaked almonds
1 tbsp clear honey
Spice mix – 1tsp cayenne pepper, 2tsp black pepper, 2 tsp paprika, 1 tbsp ground ginger, 1 tbsp turmeric, 2tsp cinnamon
Mix together the spices cayenne pepper, black pepper, paprika, ginger, turmeric, and cinnamon. Cover the lamb with half of the spice mix and leave to marinate for at least two hours, preferably overnight.
Preheat the oven to 150C/300F/Gas2.
Heat 1 tbsp olive oil in a large casserole dish or tagine. Add the onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft, but not coloured. Add the crushed garlic. Cook for a further 2 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to the casserole dish. Add the tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish or tagine.
Bring to the boil and cover with a fitted lid. Place in the oven for 2-2½ hours or until the meat is meltingly tender.
Sprinkle with chopped herbs.
Serve with warm crusty bread and a large glass of red wine.