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Lamb Tagine

Lamb Tangine

Tagines are a moroccan dish that's kind of like a stew, but with a richer and kind of spicy taste. They also don't need you to do a lot of cooking. It's mainly just a case of putting everything together then letting it slowly cook away by itself. What's nice is you always end up with really tender, tasty meat, while you can sit back and watch the telly.

INGREDIENTS

800g cubed lamb (ask your butcher to either cube it for you or tell him you're doing a tagine and he'll recommend you on what cut to buy)
1 chopped onion
2 chopped cloves of garlic
1/2 tin chickpeas
mixed spice (you'll be able to pick these up really easily from the supermarket-herbs and spices aisle)
tin of chopped tomatoes
150g cous cous / 3 cups of rice
lamb/chicken stock cube

OTHER INFO

For 4
Vegan: No
Vegetarian:  No
Cooking level:  Medium
Cooking time: 1 hour 30 mins (but most of this is just it cooking on the hob)

NUTRITIONAL INFO

PER MEAL
Calories 633
LOW Sugars 5.85g
MED Fat 30.16g
MED Saturates 11.97g
MED Salt 3.19g
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STEP 01

Boil the kettle and heat a glug of oil in a large saucepan over a medium heat. Turn the saucepan round so that the oil covers the surface of the pan.

STEP 02

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Add a couple of cubes of lamb into the pan and cook the lamb until it is lightly brown. Remove the browned lamb and put into a separate bowl. Add a drop of boiling water from the kettle into the saucepan to 'de-glaze' it. This is to release more flavour from the pan and lift any bits that are sticking to the side.

Continue adding the chunks of lamb a couple of pieces at a time, browning them, then removing them and de-glazing the pan afterwards.

STEP 03

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Once all the lamb is browned, add another glug of oil into the saucepan and fry the chopped onion

Once the onion is turning brown, add the chopped garlic. Fry for about a minute

STEP 04

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Now add the lamb back into the pan (all at the same time) and pour in the tin of chopped tomatoes, 1/2 tin of chickpeas and add a big pinch of mixed spice. This is what is going to give the tagine most of its' flavour, so be generous. If you want to be a bit more adventurous, try adding a big pinch of ground cinnamon and a big pinch of ground cumin instead.

STEP 05

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Crumble a lamb stock cube (or use chicken if you can't get lamb) into a jug and add 500ml of boiling water. Mix well with a fork, then pour the stock into the saucepan. Don't worry if it looks like there's too much liquid in there, it'll boil away.

STEP 06

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Give everything a good stir, coating the lamb in the mixture. Put a lid on the saucepan, turn the heat down to halfway and now just leave for an hour.

If you're having rice with this, after 35 minutes of the tagine cooking, fill a saucepan 3/4 full of water and bring to the boil. Once boiling, add a pinch of salt then add the rice, giving it a stir so that it doesn't stick to the bottom. The rice should take about 20 minutes to cook, so it should finish at the same time as the tagine.

STEP 07

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If you're having cous cous, pour the cous cous into a bowl and pour on boiling water, just enough to cover the cous cous. Cover it with a tea towel then leave for 20 minutes.

After an hour check the tagine, try cutting the lamb open, if it looks dark brown inside, it's cooked.

STEP 08

Dish it up with either your cous cous or your rice and enjoy. Note: If the cous cous looks a little dry, melt a bit of butter in a frying pan and fry the cous cous over a low heat. This will add a little moisture and also a nice buttery taste.

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