Fruity lamp tagine

ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
To serve

120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped

RECIPE TIPS
SPICE MIX
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

用料

lamp, diced	500g
onion, roughly chopped	1 large
carrots, chuncks	2 large
garlic, finely chopped	2 cloves
ras-el-hanout spice mix	2 tbsp
can chopped tomato	400g
can chickpeas, rinsed and drained	400g
dried apricot	200g
chicken stock	600ml
to serve
pomegranate seeds
coriander, roughly chopped

Fruity lamp tagine的做法

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.