Lamb tagine recipe, from our academy’s recipe selection.
11⁄2 tbsps ghee
2 medium-sized white onions, chopped
1 heaped tsp ground turmeric
2 tsps ground cinnamon
1 heaped tsp fresh ginger, finely chopped
1kg lean lamb leg or neck, diced
500ml cold water
100g pitted Medjool dates
2 tsps runny honey
1⁄2 tsp ground black pepper
1 tsp sea salt
20g blanched almonds
20g shelled pistachios
a sprinkle of fresh coriander or parsley, finely chopped
Melt the ghee in a tagine or large saucepan. Add the onions and fry for 8 minutes, stirring occasionally.
Add the turmeric, cinnamon, ginger and lamb. Stir well to coat the meat in the spices.
Add enough water to almost cover the meat. Bring to the boil then reduce heat to simmer. Cover and cook for 11⁄2 hours.
Add the dates and honey and stir well. Cook for 30 minutes.
Add the salt, pepper and nuts, and stir well.
Serve garnished with fresh coriander or parsley.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.
Serving suggestion: Serve on a bed of couscous.