Lamb tagine
This fragrant lamb tagine features meltingly tender lamb neck simmered in a rich tomato sauce infused with cinnamon, coriander, and caraway seeds. Slow cooking develops deep, warming flavours and a wonderfully comforting texture. Serve it warm alongside fluffy couscous or crusty bread.
Ingredients
- Sunflower oil30 ml
- garlic clove6 კბილი
- Chicken stock500 ml
Instructions
5 steps- 1
Preheat the oven to 150C/130 Fan/Gas 2.
- 2
Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides - this may have to be done in batches. Use a slotted spoon to transfer to a plate.
- 3
Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa, honey, apricots and lemons. Bring up to the boil, stirring, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender.
- 4
Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.
- 5
Serve sprinkled with chopped parsley and with the couscous alongside.
Nutrition
1 serving ≈ 363 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes