Great for dinner parties, this lamb tagine is easy, warming and presents well. It doesn’t require any outrageous ingredients either, so not too hard to pull together without much thought. I don’t own a tagine pot, but not to worry, as a saucepan absolutely suffices.
Collect (for the marinade)
- 1 t cumin
- 1 t ginger
- 1 t cinnamon
- fresh coriander
- 3 garlic cloves
- 1 T sea salt
- 1 juiced orange
Collect (for the tagine)
- 1 kg lamb, cubed
- E.V.O.O
- 2 onions
- 1/2 c beef stock
- 1 c olives
- 1 lemon peel
- toasted almonds
- fresh coriander
- couscous
Create
- Mash the ingredients for the marinade to a paste with a mortar and pestle. Add the orange juice.
- Put lamb into a ziplock bag with the marinade and leave for at least 2 hours, preferably overnight.
- Heat pan and brown meat.
- Add chopped onions and saute.
- Return meat to pan and add stock, boil.
- Simmer for 1.5 hours, adding more stock if needed.
- 10 minutes before serving add olives and lemon peel.
- Serve with couscous, toasted almonds and coriander.