Lamb Tagine

Name: Lamb Tagine
Ingredients: 1 12 kg lamb, diced; 1 large red onion, grated; 2 garlic cloves, crushed; 14 cup coriander leaves, chopped; 1 cinnamon stick; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon saffron thread; 120 ml olive oil; 1 teaspoon salt; 1 orange rind, large piece; 810 g diced tomatoes; 2 tablespoons tomato paste; 375 ml beef stock; 1 bay leaf; 30 g butter, diced; 2 tablespoons honey; 240 g chickpeas, drained, rinsed; 12 cup green olives; mint, to garnish

21 ingredients

13 steps

Ingredients

1 12 kg lamb, diced
1 large red onion, grated
2 garlic cloves, crushed
14 cup coriander leaves, chopped
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon saffron thread
120 ml olive oil
1 teaspoon salt
1 orange rind, large piece
810 g diced tomatoes
2 tablespoons tomato paste
375 ml beef stock
1 bay leaf
30 g butter, diced
2 tablespoons honey
240 g chickpeas, drained, rinsed
12 cup green olives
mint, to garnish

Directions

1

Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
2

Preheat oven to 160C.
3

Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
4

Place meat in a tagine or casserole dish, add the orange peel.
5

Drain tomatoes, reserving the juice.
6

Set the tomatoes aside.
7

Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
8

Cover and bake in oven for 1 1/2 hours.
9

Use a slotted spoon to transfer the meat to a plate.
10

Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
11

Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
12

Cook, stirring for 1-2 minutes.
13

Garnish with mint.