Lamb Tagine

Another tagine - told you I loved them!

If I was pushed, I would probably say that lamb is my favourite type of tagine and along with the apricots and sundried tomatoes, this one really hits the mark.
This is delicious served with Nigella Lawson's Pomegranate and Red Onion Relish but if ingredients and time do not stretch to this then I just serve alongside some chopped coriander, pomegranate seeds and cubed feta. Other recommended accompaniments include cous cous flavoured with cumin and sesame oil, falafels, hummus or some toasted pitta bread.

If anyone reading this has been to Morocco, I would love to hear how this compares to the authentic version.

Sesame oil
300 grams of lamb, diced
1 chopped onion
1 crushed garlic clove
3 teaspoons of Moroccan spice (also known as Ras el Hanout)
1 tin of chopped tomatoes
Zest and juice of one orange
1 tablespoons of honey
3 tablespoonfuls of dried apricots
3 tablespoonfuls of sundried tomatoes
2 tablespoonfuls of flaked almonds
Seasoning

Heat some sesame oil in a large pan.

Add the onion, garlic and spice and soften slightly.

Add the lamb and cook until starting to brown.

Add the tinned tomatoes, zest and juice of orange, honey, chopped apricots, chopped sundried tomatoes and almonds, along with a good grinding of salt and pepper.


Bring to the boil then put in the tagine dish and cook in a 150 Degree oven for 3 hours.