Lamb Tagine

This slow-cooked lamb dish makes it a good source of digestible protein. The spices have powerful anti-inflammatory properties which protect the immune system. The peppers are rich in Vitamin C and the aubergines contain Vitamins B1 and B6.

The Carte Blanche Cow Barn

Recipe by Miranda Ball
Serves - 4
Prep. Time - 30 min
Cooking Time - 240 min
DF GF

Ingredients

  • 1kg diced lamb
  • 1 large onion, chopped
  • 2  cloves garlic, chopped
  • 1  roasted pepper, diced into 2 cm squares
  • 1  large aubergine, diced into 2 cm square
  • 1 large courgette, diced into 2 cm squares
  • 1 preserved lemon, chopped finely
  • 100g  green pitted olives
  • 1 tin chopped tomatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 2 tsp chopped fresh ginger
  • lamb stock – enough to cover the meat (approx 750ml)
  • extra virgin olive oil for frying
  • salt and pepper to season
  • chopped parsley to garnish (optional)
  • a spoonful of yoghurt to garnish (optional)
  • a few pomegranate seeds to garnish (optional)

Method

  • Set the oven to 150 Deg C.
  • Put all the spices apart from the ginger into a pestle and mortar and grind.
  • Fry the lamb off in a little olive oil to brown lightly and set aside in a casserole dish.
  • Add the onions to the pan and sweat for a few minutes.  Add the garlic and cook for a further minute to two.
  • Add the ground spices and stir to cook them out for a minute.
  • Add the stock, the ginger and the preserved lemon and bring to the boil.
  • Add the stock mixture to the meat with the tin of tomatoes to just cover the meat.
  • Cover tightly and put in the oven for approximately 3 hours or until the meat is almost tender.
  • Add the aubergines and peppers, stir, and return to the oven for a further half an hour.  Then add the courgettes.  Stir and cook for a further half an hour or until the meat is completely tender.
  • Season to taste with salt and pepper.
  • Serve with brown rice or cauliflower couscous and a dollop of live yoghurt, parsley and pomegranate seeds.

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