Mum's Lamb Tagine

• 1.2 kglamb shoulder(cut into 5cm chunks)
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• 2 tbspras el hanout
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• 1 tspground cumin
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• 1 tspground cinnamon
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• 2onions(finely sliced)
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• 4 clovesgarlic(crushed)
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• 400g tinchopped tomatoes
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• 300mllamb or chicken stock
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• 100gdried apricots(halved)
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• 50gtoasted flaked almonds
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• 1preserved lemon(skin only, finely chopped)
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• 2 tbsphoney
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• handfulfresh coriander(to serve)
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🍳 Method

• 1
  Season lamb generously with salt, pepper, ras el hanout, cumin and cinnamon. Leave to marinate for at least 1 hour.
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• 2
  Heat a large, heavy-based casserole over high heat with 2 tbsp oil. Brown the lamb in batches — don't crowd the pan. Set aside.
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• 3
  Reduce heat to medium. Cook onions in the same pan until soft and golden, about 12 minutes. Add garlic and cook 2 minutes more.
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• 4
  Return lamb to the pot. Add tomatoes, stock and apricots. Stir well and bring to a simmer.
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• 5
  Cover tightly and cook on the lowest heat for 2 hours, or transfer to a 160°C oven. Stir occasionally.
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• 6
  Stir in honey and preserved lemon. Taste and adjust seasoning.
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• 7
  Serve over couscous or with warm flatbread. Top with toasted almonds and fresh coriander.
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✅ Made By (23)

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