Egyptian Lamb Tagine
- 1lamb shoulder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1orange, rind grated, juiced
- 1bunch coriander, leaves and stems finely chopped
- 4garlic cloves, roasted, flesh mashed
- pinch of saffron
- 2 tbsp olive oil, plus extra to garnish
- 2onions, roughly chopped
- 1large tomato, roughly chopped
- 5dried apricots, chopped
- 3dried prunes
- ¼ cup pitted Kalamata or green olives
- 1 tbsp pomegranate seeds
- 1 tbsp almond flakes
- 1 heaped tbsp natural yoghurt
- mint leaves, to garnish
- herb bread, to serve
Marinating time: 2 hours
Cut lamb into 2–3 chunky pieces, keeping most of the fat on the meat. Place in a large bowl.
Combine cumin, coriander, cinnamon and ginger. Add to lamb and turn to coat.
Add orange rind and juice, and chopped coriander. Turn to combine.
Add garlic and saffron. Season with salt and pepper. Mix through and marinate in the fridge for at least 2 hours
Place a tagine over low heat. Add oil, then onion and lamb. Add tomato. Stir regularly, and cook for about 4 hours, or until lamb is tender.
Add apricot, prunes and olives to tagine. Cook for another 30 minutes.
Garnish with pomegranate seeds, almond flakes, yoghurt, mint leaves and a drizzle of olive oil. Serve with herb bread.
This dish was beautifully created on in a SCANPAN TAGINE WITH LID 32CM/3.5 LITRE