Differences

This shows you the differences between two versions of the page.

--- lambtagine [2025/06/06 19:22]
tony created
+++ lambtagine [2025/06/06 19:37] (current)
tony [Method]
@@ Line 7: / Line 7: @@
   * 2kg Lamb Leg
-  * 2tsp ground coriander
+  * 2 tsp ground coriander
-  *
+  * 2 tsp ground ginger
-  * 900g potato
+  * pinch of saffron
+  * 2 tbsp olive oil
+  * 18 shallots
+  * 4 garlic cloves
+  * 1 tbsp corn flour
+  * 1 tbsp tomato puree
+  * 1 cinnamon stick
+  * 1 pint lamb stock
+  * 2 tbsp flat leaf parsley
+  * 150g medjool dates
+  * 1 tbsp runny honey
 ===== Method =====
-  - Cut lamb into large chunks
+  - Fillet the lamb leg, cut into large chunks
-  - Peel and slice carrots
+  - Peel shallots
-  - Peel and slice potatoes
+  - Mince / chop / crush (your choice) the garlic
-  - Heat the oven to 160c (140c fan)
+  - Stone the dates
-  - Heat some butter in a large shallow casserole dish and brown the lamb in batches, removing to a plate
+  - Place lamb into a bowl, and mix with ginger, saffron, coriander and half the olive oil
-  - Fry the onions and carrots in the pan with a little more butter
+  - Ideally, marinade for 24 hours.  It still works if you don't...
-  - Sprinkle over the flour and allow to cook for a couple of minutes
+  - Heat remaining oil in a heavy based pan
-  - Shake over the Worcestershire sauce
+  - Cook the lamb chunks until browned.  Do this in batches as required
-  - Pour in the sock and bring to the boil
+  - Remove the lamb from the pan and set aside
-  - Stir in the meat
+  - Fry the shallots in the same pan until lightly golden
-  - Add the bay leaves
+  - Add the garlic
-  - Turn off the heat
+  - Add the lamb back in
-  - Arrange the sliced potato on top of the meat, then drizzle over some more melted butter
+  - Stir in the flour
-  - Cover, and place in the oven for about 1½ hours until the potatoes are cooked
+  - Add the tomato puree
-  - Remove the lid, brush the potates with more butter, then turn up the oven to brown the potatoes, or finish under a grill
+  - Add the cinnamon stick
+  - Stir in the stock and bring it all to the boil
+  - Simmer on the hob / place in a low (140c) oven / cook in a slow cooker for a couple of hours
+  - Ensure lamb is tender before proceeding
+  - Cook rice / couscous etc to serve with the tagine
+  - Chop the parsley
+  - 5 minutes before serving, remove tagine from heat
+  - Add the dates, parsley and honey to the tagine and stir in
+  - Serve with a nice red wine :-)

Recipes

User Tools

Site Tools

Differences

Page Tools