US
Ingredients
Serves: 6
6 large tomatoes
2kg lamb shoulder on the bone, cut into 4cm chunks
1 tbsp extra virgin olive oil
1 large Spanish onion, diced
3 large garlic cloves, finely diced
⅛ tsp saffron
2tsp ground ginger
2 cinnamon sticks
2 tsp smoked paprika
½ tsp turmeric
1 tsp chilli flakes
500ml vegetable, beef, or lamb stock
½ small preserved lemon, finely diced
100g dried apricots
1 large handful fresh coriander, roughly chopped
40g almond flakes, toasted
80g pomegranate seeds (optional)
Method
In a medium sized saucepan, fill half way with water and boil. Add the whole tomatoes and blanch them for 1-2mins. Remove from the water, peel off the skin, then dice, and set aside.
Slice the lamb off of the bone and cut into 4cm chunks, removing a good amount of the fat and gristle.
Heat the oil in a large casserole dish, over medium heat.
Add the lamb and fry the meat until brown all over. Remove and set aside.
In the same casserole dish, reduce the heat and add the onion and garlic. Cook until softened.
Add the spices and stir until fragrant, or for 30-60secs.
Add the peeled tomatoes, stock, preserved lemon, and half of the dried apricots.
Add the meat back in, season with salt and pepper, and cook on low/medium heat for 2 hours with the lid off, until the sauce has thickened.
20mins before the tagine has finished cooking, add the other half of the apricots. Remove the cinnamon sticks, and stir well. Serve topped with fresh coriander, almond flakes, and pomegranate seeds. Enjoy with a side of cous cous and your choice of steamed vegetables.