Moroccan Cuisine – Lamb Tangine Recipe

Flavoursome dish full of spice. Ideally leave for a day or two before eating to let the flavours mature. Great served with couscous or flat bread.

Difficulty rating: Moderate

Serves: 6

2lb lamb, cubed (I would suggest that you use neck of lamb)
1 onion, finely chopped
3 cloves of garlic
1 tin of chick peas
1 tin of plum tomatoes
1 tsp cumin seeds, ground
½ tsp chilli powder
1 inch of root ginger, peeled and grated
Pinch of saffron infused in 10ml of hot water
1 Cinnamon stick
½ tsp ground coriander
½ tsp sugar
Handful of fresh coriander
2oz flour
salt and pepper
3 tbsp vegetable oil
½ pint of vegetable stock

Moroccan Cuisine   Lamb Tangine Recipe

Place the flour, salt and pepper in a shallow dish. Coat the lamb in the seasoned flour. Heat 2 tbsp of oil in a pan, when hot add the lamb (in batches) until browned. Remove from the pan.
With the remaining oil sauté the onions and garlic until golden. Add the chilli, ginger, saffron, coriander into the mixture, stir and cook for 2 min. Return the lamb to the pan, as well as the tomatoes, stock, cinnamon and sugar. Bring all the ingredients to a boil for 3-4 min.
Place greaseproof paper over the pan, and secure the lid on. Lower the heat, and cook for 2 hours. Check periodically adding more stock if required so that the mixture doesn’t dry out.
Stir in the chickpeas and heat through for 15 min. Place in a serving bowl, stir in the coriander and top with cashew nuts.