Lamb Tagine 

For The Tagine

• 500g Lamb Rump
•  1 Tbs Oil
  
• 2 Tbs Ras-El-Hanout
  
• 2 Medium Chopped Onions
  
• 3 Chopped Garlic Cloves
  
• 350ml Lamb Stock
  
• 1 Tin Chopped Tomatoes
  
• 1 Tin Chick Peas
  
• 25g Dried Apricots
  
• 6 Saffron Strands
  
• 1 Tbs Honey
  

Directions

1.  Put the Lamd in a Bowl, then add the Ras-El-Hanout and mix well, Refrigerate for 4 Hours.
2.  Add the oil to the Tagine
3. Put the Saffron Strands in a small container and add 2 Tbs of hot water
4. Add the Lamb and brown all over
5. Remove the Lamb from the Tagine
6. Add the Onions to the Tagine and cook until they are just turning translucent. Do not brown
7. Add the Garlic and cook for a further minute
8. Remove the Onions from the Tagine to a bowl.
9. De-glaze the Tagine with the Lamb Stock
10. Add the Onions and Lamb back to the Tagine
11. Add the Tinned Tomatoes and cook for 2 minutes
12. Add the Chick Peas and stir in
13. Add the Dried Apricots
14. Add the Saffron Strands and the water
15. Add the honey, stir well, put the Tagine lid on and cook over a low heat for 2 hours 

Serves 6

Technique Use

• Tagine Cooking
  
  

Equipment Used

• Cast Iron Tagine
• Joy Stove