Moroccan Lamb Tagine

Time: 2 hour
Serves: 4 - 6


Ingredients:

• olive or avocado oil, for frying
• 1 kg stewing lamb
• 1 onion, chopped
• 2 garlic clove, crushed
• 2 carrots, peeled, halved and sliced
• 2 celery stalks, thinly sliced
• 30 ml cake flour
• 2 dried bay leaves
• 1 cinnamon stick
• 500 ml lamb or beef stock
• 410 g tin chopped tomatoes
• 410 g tin chickpeas, drained
• 125 ml dried apricot halves
• zest and juice of 1 lemon, to taste
• handful parsley, chopped
• potato mash, to serve

Method:

1. Preheat oven to 180°C. Heat a splash of oil in an ovenproof saucepan on medium-high and cook the lamb, in batches, for about 5 minutes or until browned. Season. Keep aside.
2. Heat another splash of oil on medium-high and sautè the onion, garlic, carrots and celery. Return the lamb and add flour, bay leaves and cinnamon, and cook for 1 minute.
3. Stir in stock, tomatoes and apricots. Cover the dish and bring to boil. Bake for 1 hour.
4. Stir in the chickpeas and lemon juice. adjust stock as needed. Bake for about 30 minutes or until tender. Stir parsley through and sprinkle lemon zest over. Serve with mashed potatoes.

Credit:Your Family, June 2016, page 48