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Oh how I love a Tagine! Perfect for a slow cooker, the simmering oven of an AGA, or on a low heat in a conventional oven, these flavoursome pots of deliciousness will not disappoint. If you are using lamb then in my opinion it’s best to use neck fillet, or trimmed shoulder. When cooked using this method the spices will infuse they lamb and create tender, melt in the mouth, succulent meat. You can (and I do) use chicken thighs, but will need to reduce the cooking time. For a fantastic veggie/vegan dish, then, sweet potato, peppers, aubergine, mushrooms, spinach, chickpeas, or beans would all work brilliantly.
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Serves 4-6
INGREDIENTS
1kg lamb neck fillets chopped into chunks ⠀⠀⠀
2 onions finely chopped ⠀⠀⠀
4 cloves garlic crushed ⠀⠀⠀⠀
1 tablespoon grated ginger ⠀
1 tin of tomatoes or passata
1 tablespoons harissa or chilli flakes
8-10 dried apricots - chopped ⠀⠀⠀
350g peeled and chopped butternut squash ⠀
4 tablespoons olives⠀
Squeeze of honey ⠀
Coriander, pomegranate seeds and pistachio nuts to serve⠀
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Spices⠀
3 teaspoons ras el hanout⠀
1 teaspoon cumin ⠀
1 teaspoon ground coriander ⠀
1 teaspoon ground cinnamon ⠀⠀⠀
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METHOD ⠀
Season the lamb and brown in a hot pan, then set aside. ⠀⠀⠀⠀⠀
Sauté the onions in a little oil for 5-10 minutes. Add the garlic, ginger and cook for 2 minutes. Add the spices and return the lamb to the pan. Pour in the tomatoes, apricots, squash, honey and olives, stir, check for seasoning, bring to a simmer and put the lid on. Place in a low oven of 150 degrees for 3 hours or simmer on a low heat for 2-2.5 hours until the meat is tender. ⠀⠀⠀
Serve with rice, couscous or quinoa.⠀