Name: Moroccan Lamb Tagine recipe by Sujata Limbu at BetterButter
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 1 kg lamb, cut into chunks; 2 large sized onions, grated; 4 large sized tomatoes, chopped; 500 ml tomato juice; 4 cloves garlic, smashed; 1 tbsp ginger, smashed; 50 grams dates, cut in halves; 80 grams flaked almonds; 50 grams sultanas; 100 grams dried apricots, cut in halves; 2 tsp black pepper, grounded; 2 tsp cinnamon, grounded; 1 and ½ tbsp paprika; 1/2 tbsp turmeric; 1 tsp saffron strands, soaked in water; 1 tbsp Honey; 600 ml lamb stock; 2 tbsp olive oil; Salt to taste; Handful of coriander, roughly chopped

Ingredients Serving: 8

1 kg lamb, cut into chunks
2 large sized onions, grated
4 large sized tomatoes, chopped
500 ml tomato juice
4 cloves garlic, smashed
1 tbsp ginger, smashed
50 grams dates, cut in halves
80 grams flaked almonds
50 grams sultanas
100 grams dried apricots, cut in halves
2 tsp black pepper, grounded
2 tsp cinnamon, grounded
1 and ½ tbsp paprika
1/2 tbsp turmeric
1 tsp saffron strands, soaked in water
1 tbsp Honey
600 ml lamb stock
2 tbsp olive oil
Salt to taste
Handful of coriander, roughly chopped

Instructions

Take a small bowl and put in the spices, cayenne, black pepper, paprika, ginger, turmeric and cinnamon and mix well. In a separate bowl, put in the lamb pieces and mix in half of the spice mixture. Marinate this overnight.
Preheat the oven to 150 degree celsius.
Take a large pan and heat 1 tbsp olive oil in it. Put in the onion, remaining spice mixture and cook for 8-10 minutes or so. Once the onions are soft, add the garlic and cook for another 2-3 minutes.
In a separate pan, heat the left over oil and add the meat pieces. Saute and cook till the meat becomes browned from all sides, then add this meat into the large pan.
Next pour in the tomato juice, tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey all together into the large pan.
Bring this mixture to a boil then cover with a lid and cook in the oven for 2-2 and ½ hours or till the meat is tender.
Once cooked, place this dish on a tangine and sprinkle the chopped coriander on top and serve warm.

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