Lamb Tagine?

[BRISTOL86]

Hi folks

Does anyone have a good recipe for a lamb tagine? Never made one before and really fancy giving it a bash!

[Murph7355]

A goto dish for me:

http://www.myrecipes.com/recipe/apricot-lamb-tagin...

It needs the fruit, so don't be tempted to leave it out. I also add a teaspoon or two of rose harissa at the end - gives the dish a much fuller flavour and adds heat.

You may also find a bit of thickening of the sauce helps (cornflour dissolved in cold water does the trick).

[6th Gear]

Tagine of lamb with dates & almonds
Serves 6-8


1.5 kg boned shoulder or neck fillet of lamb
50g butter or 4 tbsp sunflower oil
2 onions, chopped finely
½ tsp saffron threads
½ tsp ground ginger
1 cinnamon stick
1-2 tbsp clear honey (optional)
1 tsp ground cinnamon
300g dates, pitted
To garnish: 100g blanched almonds; 3 tbsp sesame seeds (optional)
Trim any excess fat from the lamb and cut into 6-8 pieces. Heat the butter or 3 tablespoons of the oil in a large pan, put in the meat and brown it lightly all over. Take out the meat, put in the onions and cook, stirring, until they begin to colour.

Stir in the saffron and ginger and return the meat to the pan. Add salt and pepper and put in the cinnamon stick. Cover with water and simmer, covered, for two hours or until the meat is very tender, turning the pieces occasionally.

Take out two pieces of meat in order to make room in the pan, stir in the honey, if using, and the ground cinnamon and more pepper (it needs plenty to counterbalance the sweetness).

Move the meat around so the honey and cinnamon are spread around, and then return the two pieces. Cook until the sauce is reduced, turning the meat over as you do so. Add the dates and cook for 5-10 minutes more.

Fry the almonds in the remaining tablespoon of oil until lightly golden. Leave whole or chop coarsely, and sprinkle over the meat when serving, adding lightly toasted sesame seeds if you like.

[deadslow]

yum yum

[BRISTOL86]

Sounds amazing, cheers guys.

[blearyeyedboy]

I chuck in ras el hanout and some apricots into mine.

[C0ffin D0dger]

Never really liked him but this Worrall Thompson recipe has always been a real crowd pleaser when I've cooked it http://www.bbc.co.uk/food/recipes/moroccanlambtagi...

You can leave it in the oven for longer, just gets better the longer it cooks.

Serve with this couscous to make it even more special http://www.wildwoodgroves.com/jewelled-couscous/

[BRISTOL86]

C0ffin D0dger said:

Never really liked him but this Worrall Thompson recipe has always been a real crowd pleaser when I've cooked it http://www.bbc.co.uk/food/recipes/moroccanlambtagi...

You can leave it in the oven for longer, just gets better the longer it cooks.

Serve with this couscous to make it even more special http://www.wildwoodgroves.com/jewelled-couscous/

That looks the nuts!

[Wadeski]

Nigel Slaters is pretty much lamb shanks, onions, harissa and water and its bloody delicious.

[truck71]

C0ffin D0dger said:

Never really liked him but this Worrall Thompson recipe has always been a real crowd pleaser when I've cooked it http://www.bbc.co.uk/food/recipes/moroccanlambtagi...

You can leave it in the oven for longer, just gets better the longer it cooks.

Serve with this couscous to make it even more special http://www.wildwoodgroves.com/jewelled-couscous/

This is the one I always use- sensational. Use lamb shoulder (from a butcher) and trim it a bit but not too much. Leave it 24hrs and reheat- you won't be able to stop eating it!