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Lamb Tagine




Source of Recipe


tv I think many years ago. Could have been What's cooking






Recipe Introduction


This is best cooked in oven in a soaked or glazed tagine. But it can be done in a normal casserole pot or on the stove





List of Ingredients



• 750g lamb shoulder diced
  
• olive oil
  
• 2 medium sized onions (cut into large halved wedges)
  
• 1 tbs grated ginger
  
• 1 stick cinnamon
  
• 1 tbs rus el hanoo (a spice mix)
  
• 2 tsp cumin powder
  
• 1/2 tsp turmeric
  
• 1 cup apricot nectar
  
• 1 1/2 cups chicken or mild beef stock
  
• 1 cup dried apricots
  
• 1/2 cup dry toasted sesame seeds (toast in oven)
  
• cous cous
  
• yoghurt
  
• harissa (very hot sauce)
  
• preserved lemons
  
• corinder leaves (or parsley) finely chopped
  
• extra sesame seeds
  
• sesame oil
  






Instructions



1. Brown the lamb shoulder in olive oil. Remove from pan and add in the onions. Then add to them ginger, cinnamon, rus el hanoo, cumin and turmeric.
   
2. Place the spice mix and meat in cooking pot and add apricot nectar and stock. Cook slowly 1- 1 1/2 hours until very tender.
   
3. Crush half the toasted sesame seeds and add them all in with the apricots.
   
4. Make up the couscous (preferably in a muslin lined steamer over the meat to absorb its fragrance)
   
5. Make a relish by mixing yoghurt with a small amount harissa, finely chopped rinds of preserved lemons and herb.
   
6. Scatter sesame seeds and oil over the casserole when you serve it with couscous and relish
   






Final Comments


YUM