Lamb Tagine recipe first If I can remember all the stuff I just put in the oven.
Ingredients serves lots of people 8 plus I take 4 portions then freeze it and eat it when I fancy.
2 Lamb or hogget Necks cut in big chunks bone left in
1 tin/tetrapak of passata
1 tin plum toms
1 small tin tomato puree
1/2 jar apricot jam
1 pkt nandos peri peri rub
2tsp Ras al Hanou spice blend
1 jar Harrisa paste
1/2 jar morrisons sweet cinamon paste (very small jars)
3-4 preserved lemons or if you cannot get these 1 tablespoon tamarind paste
4 onions chopped in 4
4 carrots chopped into thumb sized chunks
1 bulb of garlic crushed
1tsp cumin ground
1tsp smoked paprika
1/2 tsp paprika
1/2tsp grains of paradise(or pepper if you dont have these)
1/2tsp salt
pkt of ready to eat apricots
pkt of ready to eat prunes
pkt blanched almonds
Rub the lamb with the nandos rub and roast for 20 mins at 230deg C
Put all the root veg and onions and garlic in a big stock pot then put all the ingredients other than the apricots prunes and almonds in the stock pot.
When the lamb neck has had 20 mins tip the contents of the roasting tin in to the stock pot with the veg tom spice mixture.
deglaze the roasting tin with aboutr 1/2 pint of water and add the liquid to the stock pot.
put a good few glugs of olive oil in.
Put a tight fitting lid on and put the stock pot in the oven for 4 hours.
Sit back and enjoy a beer, or in my case sit back and make some beer
After 4 hours add the apricots and another 1/2 tsp of ras el hanout spice blend.
and put back in the oven for 30 mins.
10 mins before the end toast the almonds in a heavy based frying pan.
when ready serve on a large earthenware platter and dress with the prunes toasted almonds and some fresh chopped corriander leaf.
serve with couscous royal.
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