I recently came back from fez in Morocco and was craving the delicious tagines I was scoffin whilst I was there. They really know how to incorporate different meats and poultry with fruits, such as dates & prunes. So I wanted to have a go.
Now I don’t have the traditional clay pot/tagine but honestly a dutch pot or cast iron will do just fine!
What you’ll need
▪2 tbsp olive oil
▪ 500g diced lamb
▪1 large onion (chopped)
▪Handful of baby carrots (chopped halfway)
▪2 garlic cloves (chopped)
▪1 tbsp ras-el-hanout spice mix (less if you prefer mild)
▪400g can chopped tomato
▪400g can chickpea
▪200g dried apricot
▪️ handful of raisins
▪600ml chicken stock
▪sprinkling of flaked almonds
-Heat oven to 180c. Heat the oil in a pot and brown the lamb. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden.
-Add the garlic and cook for 1 min. Stir in the spices and tomatoes, and season.
-Place the lamb back in along with the chickpeas, apricots & raisins. Pour in the stock, stir and bring to a simmer. Cover and place in the oven for 1-3hr (till meat is tender as you like).
When ready, leave it to rest then serve with couscous or rice and a sprinkling of flaked almonds.