MOROCCAN LAMB TAGINE
Infused with exotic spices and flavours Lamb Tagine is a real treat.
- ½ cup dried apricots
- ¼ cup raisins
- ¼ cup orange juice
- 1 tsp red wine vinegar
- 3 Tbsp olive oil
- 2lb/1kgs lamb knuckle (dusted in flour)
- 1 onion
- 2 cloves garlic
- 3 cloves
- ½ Tbsp ground cumin (spice)
- ½ Tbsp ground coriander (spice)
- 2 Tbsp flour
- 1 tsp paprika
- 1 cup stock (mix 1cup of boiling water with 2 tsp of beef or vegetable stock powder or 1 cube)
- 1 handful fresh coriander, chopped
- 1 tsp s alt
- Crack of black pepper
- 1- 15oz/425g can chopped tomatoes (or 1- 6oz/170g can tomato paste)
Mix together dried apricots, raisins, orange juice and red wine vinegar and leave to soak for about 30 minutes.
Cut extra fat off lamb and cut into bite size pieces - keep the bone in.
Heat 1 Tbsp of olive oil in a thick bottomed casserole pot. Brown meat in batches (add a little more oil as you go). Once brown put to one side.
Chop onion and garlic.
Make the stock with boiling water.
Stir in flour, cumin, coriander spice, paprika, onions, garlic, cloves and tomatoes into the pot the meat was cooked in and cook for one or two minutes.
Put meat back into the pot and mix together. Add salt and pepper. Add the stock and fruit mix. Cover casserole with lid and bring to a boil then simmer gently for about 25 minutes.
Place into Wonderbag to finish cooking for at least 4 hours or overnight.
Serve with brown rice or couscous sprinkled with fresh coriander.