Lamb Tagine

Dish: Lamb Tagine
Event: Moroco (21 July 2018)
Made By: Group Effort


Ingredients (6 people):

• 1kg chicken or lamb
• 1 teaspoon cayenne pepper
• 2 teaspoon ground black pepper
• 2 teaspoon paprika
• 2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon 
• 1 1/2 tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 large onions, diced
• 5 garlic cloves, chopped
• 200ml tomato passata
• 400g chopped tinned tomatoes
• 100g dried apricots, halved
• 75g sultanas or raisins
• 100g flaked almonds
• 450ml chicken stock
• 2 tablespoons honey
• salt to taste

Method:

• Mix half the spices & toss the meat in them & refrigerate overnight if time allows
• Perheat oven to 150°C
• Fry the meat to seal it
• Add onions and rest of spices to heat in tagine until onions are soft
• Add garlic & fry for 1/2 mins more
• Add:
•  sealed meat
• passata
• chopped tomatoes
• apricots
• sultanas
• almonds
• stock
• honey
• Stir well and bring to boil
• Cover with tagine lid and put in oven
• Heat for min. 1hour (up to 2hours if desired)
• Serve with 
• couscous
• Breads