Lamb and Tomato Tagine

Name: Lamb and Tomato Tagine
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp ground ginger; 1 tsp ground black pepper; 1 tsp ground cinnamon; 1 lamb shoulder (2 3/4 lb); 1 bulb of garlic; 3 tbsp olive oil; 1 lb onion; 6 oz dried apricots; 3 oz sliced almonds; 2 oz raisins; 1 tbsp clear honey; 2 cup tomato juice; 1.5 lb tomatoes; 2 cup lamb broth

A Moroccan tagine of lamb, tomato juice and apricots, seasoned with ginger and cinnamon and baked in the oven.

4 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 45 min · Cook 195 min · 240 min total
Difficulty: medium

1
Combine the ginger, pepper and cinnamon and rub all over the lamb. Leave in the fridge to marinate overnight.
2
Preheat the oven to 300°F. Shred three of the garlic cloves. Using the tip of a sharp knife, make small indentations all over the lamb and push in slivers of garlic. Finely chop the remaining garlic.
3
Heat the olive oil in a heavy casserole pan set over a high heat. Quickly brown the lamb all over - it should take about 10 minutes.
10 min
4
Add the remaining garlic and onion to the same pan; turn down the heat and soften the onions, without letting them brown.
5
Add the apricots along with their soaking water. Stir in the almonds, honey, tomato juice, tomatoes and lamb broth. Bring to the boil, place in the oven and cook for 3 hours.
180 min