If you're looking for a delicious, substantial dish for a family meal or a dinner party, you can't go wrong with a tasty lamb tagine. This recipe is easy to follow: toss the lamb in Middle Eastern spices, brown it in a casserole dish, and add characteristic dried fruit - apricots, sultanas and flaked almonds.
After adding stock, tomatoes and some fresh herbs, the only other ingredient is time - let it sit in the oven until dinner.
450g lean diced lamb
1 tsp ground black pepper
3 tsp paprika
0.5 - 1 tsp ground cinnamon
2 tsp turmeric
1 tbsp Flora Cuisine
1 large onion
1 clove garlic
55g dried apricots
25g sultanas or raisins
25g toasted flaked almonds
2 tsp honey
570ml lamb stock
2 x 400g tins of chopped tomatoes
2 tsp tomato puree
1 tbsp fresh coriander, chopped, to garnish
1 tbsp fresh parsley, chopped, to garnish
1. Preheat oven to gas mark 3/170°C/150°C fan/325°F.
2. Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
3. Heat Flora Cuisine in a casserole dish, add the onion and garlic and fry until softened.
4. Add the spiced lamb and fry until the meat is browned, for around five minutes, stirring now and then.
5. Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.
Recipe courtesy of Flora.
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