Posted by: Anne | 13/02/2010

Shake off the winter blues – Lamb Tagine recipe.

Have you had enough of winter?

This has been a long winter with so much cold weather.  Even the kids of fed up with the snow and just want some warmer weather to get outside on their bikes.  All I want to do is get outside and start planting!

Spring really is within touching distance now but February is still deep winter with March just around the corner.  We must be patient.

Comfort food is the answer to cheer us all up.  This recipe has been given to me by a friend, It sounds lovely, spicy and different.

Photo by Becky Luigart-Stayner; Lydia DeGaris-Pursell from


1 shoulder of lamb, knuckle removed

1 ½ tablespoons ground ginger

2 teaspoons ground black pepper

2 teaspoons powdered cinnamon

3 teaspoons ground turmeric

1 ½ tablespoons paprika

1 teaspoon cayenne pepper

1head garlic, all but 3 cloves crush with a little salt

2 tablespoons olive oil

450 g onions grated

175 g dried apricots, soaked in a little water, cut in half

85 g flaked almonds

55g sultanas or raisins

2 tablespoons clear honey

600ml (1 pint) tomato juice

600 ml (1 pint) lamb stock

400g tin tomatoes, roughly chopped

25 g coriander leaves, chopped

  • Coat the lamb in half the ground spices ad leave overnight.  Pierce the lamb all over with the 3 uncrushed garlic cloves which you have sliced.
  • Brown the lamb in half the oil in a heavy casserole over a high heat.  Add the remaining spices, the crushed garlic and grated onion.  Allow the onion to soften without browning.
  • Add the apricots and their soaking water, the almonds, raisins or sultanas, honey, saffron, tomato juice and lamb stock.  Bring to the boil, place in a low oven and cook for 1 hour. At 170°C Gas 3.
  • After an hour, add the tomatoes, return the casserole to the oven and cook for a further 2 hours.  Remove the meat and reduce the sauce over a high heat until thickened.
  • Fry the lemon rind in the remaining olive oil for a few minutes, then, fold in the chopped coriander.
  • Pour the sauce over the lamb and garnish with the lemon and coriander mixture.

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