Lamb Tagine
Lamb Tagine

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lamb tagine. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lamb Tagine is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Lamb Tagine is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have lamb tagine using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lamb Tagine:
  1. Take 2 tbs olive oil
  2. Make ready 1 onion finely diced
  3. Make ready 2 carrots finely diced
  4. Prepare 500 g leg or neck of lamb
  5. Take 2 fat cloves garlic
  6. Take 1/2 tsp cummin
  7. Make ready 1/2 tsp ground ginger
  8. Make ready 1/2 tsp ground cinnamon
  9. Take 1/4 tsp saffron
  10. Get 1 tbs clear honey
  11. Take 100 g soft dried apricots, sliced
  12. Get 1 vegetable stock cube
Steps to make Lamb Tagine:
  1. Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
  2. Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
  3. Add the meat to the pan and brown the cubes thoroughly.
  4. Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
  5. Add the honey and apricots and stir.
  6. Now add the stock cube and about 500ml boiling water to cover the meat
  7. Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
  8. At this stage the dish can be cooled or frozen until you want to serve it.
  9. To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
  10. Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.

So that is going to wrap it up with this exceptional food lamb tagine recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!