Recipes

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

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

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

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

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

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

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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