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Lamb Tagine

(Serves 4)

 

When cooking any tagine the one rule that I was taught is to build up from the bottom, starting with hard vegetables, then onions, then meat or fish and then soft fruits and vegetables.

You can use a traditional clay tagine or a casserole dish with a tight fitting lid.

 

Preparation time 20 minutes

Cooking time 3/4 hours (depending on your cut of meat)

Pre-heat the oven to 160°c 170°c

(Cooking times will vary depending on your oven, we use a fan oven)

 

You will need:

3tbs Secret Chef Moroccan Seasoning

800g Diced Lamb

4tbs Olive oil

3 large Potatoes peeled and sliced about ½ cm thick

2 large Onions sliced thin

3 large Tomatoes quartered

80g Olives

6/8 pitted Prunes (tinned or rehydrated)

1 Preserved Lemon also known as salted or pickled lemon cut into quarters,

remove and discard the flesh only use the skin

500ml stock (vegetable, chicken)

 

Pour the olive oil in the bottom of the pot and layer the potatoes and then the onions *Sprinkling some Moroccan Seasoning in-between layers.

Now coat the lamb with the Moroccan seasoning and place on top of the onions.

Place the tomatoes, olives, prunes and preserved lemon skin on top.

Pour over the stock.

(If using a traditional tagine do not pour boiling stock over otherwise

it will crack the pot)

Cover with the lid and cook in the oven for 3/4 hours depending on your cut of meat

(I know it’s difficult but try not to remove the lid during cooking)

 You want a thick’ish sauce, not too watery

 

Serve with flat bread.