Monday, 5 March 2012

Lamb Tagine with cous cous

This is my version of a lamb tagine. It's one of those recipes that doesn't have to be precise and tastes a bit different each time I make it, depending on how much spice or how much honey goes into it. It's been a while since I have made this dish, but thought it was about time to have a lamb recipe on here. This would be a perfect slow cooker meal, the longer the lamb cooks the more tender it becomes. If I was doing it in the slow cooker I would add the apricots near the end of the cooking time so they didn't end up too soft. It was very quick to prepare,15 minutes and ready to go into the oven.

Ingredients
Serves 4
approx 700g lean lamb steaks, chopped into pieces
2 tbspn olive oil
1 medium onion, chopped
500ml of chicken stock
2 heaped tbspn of runny honey
4 tbspn of tomato puree
half tsp cumin
half tsp coriander
half tsp ground ginger
half tsp ground cinnamon
salt and pepper
1 tbspn of plain flour
a handful of dried apricots (could be substituted for dates or raisins/sultanas)
some fresh coriander to serve (optional)
200g cous cous

Method
Heat the oil in a large casserole dish and brown the lamb pieces in small batches, removing to a plate once they are browned. Fry an onion until starting to go golden, then add the meat back to the dish. Add the spices and coat the meat and the onions. Add a sprinkling of plain flour to soak up the juices and this will thicken the sauce a little once it is cooking. Season with salt and pepper. Add the tomato puree and the honey to the stock, stir and add to the lamb, making sure that the lamb is covered with the liquid. 
Put the casserole in a preheated oven at 180C for 1-2 hours or until the lamb is tender. Half an hour before the end of the cooking add a handful of apricots, and some coriander leaves.
Cook the cous cous as per instructions. Serve the tagine with the cous cous and some fresh coriander sprinkled on top.


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