Recipe: Delicious Lamb Tagine

Lamb Tagine.

You can have Lamb Tagine using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Lamb Tagine

  1. You need 115 g of dried apricots.
  2. It’s 2 tablespoons of olive oil.
  3. You need 1 of large onion chopped.
  4. It’s 1 kg of shoulder of lamb cubed.
  5. It’s 1 teaspoon of ground human.
  6. You need 1 teaspoon of ground coriander.
  7. It’s 1 teaspoon of ground cinnamon.
  8. It’s of grated rind and juice of half an orange.
  9. Prepare 1 teaspoon of saffron strands (expensive but well worth it in this dish).
  10. You need 1 tablespoon of ground almonds.
  11. Prepare 300 mL of chicken stock – if you have lamb stock that is better.
  12. It’s 1 tablespoon of sesame seeds.
  13. You need to taste of salt and pepper.
  14. It’s of fresh parsley to garnish.

Lamb Tagine instructions

  1. Cut the apricots in half and put in a bowl with 150 mL of water, leave to soak overnight.
  2. Preheat the oven to hundred and 80°C.
  3. Heat the olive oil in a flameproof casserole at the onion and cook gently for 10 minutes until soft and golden.
  4. Stir in the lamb then add human, coriander and the cinnamon, salt and pepper to taste.
  5. Stir to coat the lamb cubes in the spices then cook stirring for at least 5 minutes.
  6. At the apricots and there soaking liquid.
  7. Stir in the orange rind and the juice, saffron, ground almonds and enough stock to cover completely.
  8. Cover the casserole and cook in the oven for about 1 1/2 hours or until the meat is tender, stirring occasionally and adding extra stock if needed.
  9. Heat a heavy-based frying pan, at the sesame seeds and dry fry shaking the pan until golden – do not burn or else you will get a bitter taste.
  10. Sprinkle the sesame seeds over the meat and garnish with parsley.
  11. Serve with the couscous.

Stevani Anjelica

I love Cooking... I am Professional Chef...

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