Moroccan Lamb Tagine

Ingredients:

• 2 teaspoons paprika
• ¼ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 pinch of saffron
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground cardamom
• 1 teaspoon salt
• ½ teaspoon ground ginger
• 1 clove of garlic minced
• ¾ teaspoon ground coriander
• 1 lemon zest
• 1 tablespoon oil
• 1 pound  lamb cut into bite size pieces
• 1 tablespoon oil
• 1 onion chopped
• 3 cloves of garlic chopped
• 1 tablespoon of grated ginger
• 2 tablespoons tomato puree
• 1-2 cups (½ pint) stock
• 2 carrots chopped
• ½ cup (4oz) dried apricots
• ½ cup (2oz) dried dates
• 1 tablespoon honey
• 2 tablespoons harissa
• 1 tablespoon parsley chopped
• 1 tablespoon coriander chopped

Preparation:

1. Mix the paprika, turmeric, cumin, black pepper, pinch of saffron, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander, lemon zest and oil in a plastic food bag.
2. Add the lamb mix well and marinate for a few hours.
3. Preheat the oven to 325°F.
4. Heat the oil in a large pan.
5. Add the lamb and brown well on all sides and set aside.
6. Add the onions and sauté for about 5 minutes until tender.
7. Add the garlic and ginger and sauté for 1 minute.
8. Add the carrots, apricots, dates, lamb, tomato puree and cover with the beef stock.
9. Add the honey and harissa.
10. Bring to the boil and transfer to the tagine and place in the oven for 1 hr 30 minutes.

Notes:

The lamb tagine is best made the day before and left in the fridge overnight for the flavours to develop.

From Good Foodie (www.goodfoodieblog.com)