Slow cooked lamb tagine

Delicious slow cooked lamb tagine recipe.

Ingredients

800 grams boneless lamb shoulder

Spice rub for lamb

• 2 tsp sweet paprika

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp turmeric powder

• 2 tbs olive oil

• 1/2 tsp salt

• 1 tbs ghee, use butter or olive oil if not available to you

• 2 brown onions, diced

• 4 cloves of garlic

• 5 cm knob of ginger, roughly chopped

• 5 tomatoes, or 1 can of tomatoes

• 1 400-gram tin of chickpeas

• 1 cup of prunes 

• 2 cups chicken or beef broth

• Freshly ground black pepper

• Salt to taste

Juice of 1 lemon, mixed into the tagine a few minutes before serving. 

To serve

Slithered or chopped almonds, lightly toasted, and fresh parsley.

Method 

Mix all of the spice rub ingredients together in a dish. Cut the lamb shoulder into medium sized chunks and then place in the dish with the spice rub and mix well until the lamb is evenly coated. In a tagine or fry pan, sauté the onion in ghee for 5 minutes, then add garlic, ginger, and the lamb. Sauté for a further 5 minutes until the meat is browned. If you are using a tagine, make sure you are using a low heat! Add the rest of the ingredients and bring to a gentle boil. If you don’t have a tagine, then use a casserole dish with a lid. Place the tagine in the oven, preheated to 140 degrees, and cook for 3 hours. Stir every hour or so! Before serving, add lemon juice and more salt if need be. Lightly toast almonds in a fry pan on low heat, watch carefully so they don’t burn!

Serve with steamed vegetables and couscous (optional). Add the rind and juice of 1 lemon, use ½ the juice if it is very juicy, and 2 tbs of olive oil to the couscous. 

Serves 5-6.