Lamb tagine

Marinating the lamb for at least two hours allows the juices and flavours to release, creating a nice stock in which to cook the tagine.

Credit: Lee Chan's World Food Tour

• serves

  4

• prep

  20 minutes

• cook

  4:35 hours

• difficulty

  Easy

Ingredients

• 1 lamb shoulder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 orange, rind grated, juiced
• 1 bunch coriander, leaves and stems finely chopped
• 4 garlic cloves, roasted, flesh mashed
• pinch of saffron
• 2 tbsp olive oil, plus extra to garnish
• 2 onions, roughly chopped
• 1 large tomato, roughly chopped
• 5 dried apricots, chopped
• 3 dried prunes
• ¼ cup pitted Kalamata or green olives
• 1 tbsp pomegranate seeds
• 1 tbsp almond flakes
• 1 heaped tbsp natural yoghurt
• mint leaves, to garnish
• herb bread, to serve

Marinating time: 2 hours

Instructions

1. Cut lamb into 2–3 chunky pieces, keeping most of the fat on the meat. Place in a large bowl.
2. Combine cumin, coriander, cinnamon and ginger. Add to lamb and turn to coat.
3. Add orange rind and juice, and chopped coriander. Turn to combine.
4. Add garlic and saffron. Season with salt and pepper. Mix through and marinate in the fridge for at least 2 hours
5. Place a tagine over low heat. Add oil, then onion and lamb. Add tomato. Stir regularly, and cook for about 4 hours, or until lamb is tender.
6. Add apricot, prunes and olives to tagine. Cook for another 30 minutes.
7. Garnish with pomegranate seeds, almond flakes, yoghurt, mint leaves and a drizzle of olive oil. Serve with herb bread.

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.