All you need to do for this Moroccan spiced lamb tagine is to bung it all in a pot, and leave to cook slowly on a low heat for a few hours, making the lamb super tender and packed with flavour.
Mark Sargeant's lamb and pomegranate tagine recipe
- 675g/1½lb lean boneless lamb or mutton shoulder or leg, cut into 2.5cm/1inch cubes
- 2tbsp oil
- 3 large shallots or 1 medium onion, peeled and finely chopped
- 10ml/2tsp ground ginger
- ¼tsp ground turmeric
- ¼tsp sweet paprika
- 2 garlic cloves, peeled and crushed
- Salt and freshly milled black pepper
- Pinch saffron threads
- 450ml/¾pint hot water
- 1 cinnamon stick
- 2 sprigs fresh thyme
- 3-4 dried apricots, roughly chopped
- 3tbsp freshly chopped coriander
- 2tbsp fresh pomegranate seeds
Heat the oil in a large 3 pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning.
Cook over a low heat for 1-2 minutes. Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.
Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and coriander. Cover and continue to cook for the remainder of the cooking time.
Remove the thyme and cinnamon stick from the tagine.
Garnish with the the pomegranate seeds and serve with steamed couscous or rice.
2 hours 20 minutes
Oh look, and here's Mark to walk you through it step by step:
Find more tasty lamb recipes at simplybeefandlamb.co.uk
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