RECIPES OF THE MONTH
Lamb Tangine
1 tablespoon ground ginger
1 ½
tablespoons paprika
1 tablespoon turmeric
1-2
teaspoons ground black pepper
2 teaspoons ground
cinnamon
½ teaspoon chilli powder
2 ½ lb cubed
boneless lamb
1 lb onions chopped finely
3 plump
garlic cloves
½ teaspoon salt
5 tablespoons olive
oil
6oz ready to eat dried apricots
2oz seedless
raisins
3oz toasted flaked almonds
1 tablespoon
honey
½ pint tomato juice
400g can chopped
tomatoes
½ pint hot lamb stock
Fresh coriander to
serve
Preheat oven to gas 3/ 170°C
Place spices in a
large bowl and add cubes of lamb.
Evenly coat meat
with spices using your hands
Heat a tablespoon of oil
and cook ¼ of the lamb until browned on all
sides
Remove and set aside
Brown the rest of the
lamb in batches, adding a tablespoon of oil for
each
When all meat set aside add final tablespoon of
oil to pan and cook onions and garlic until softened (
around 10mins)
Return lamb to casserole and stir in
the remaining ingredients
Bring to the boil and then
cover and place casserole dish in oven
Cook for about
2hours or until tender
Garnish lamb with chopped
coriander
Can serve with couscous
To prepare –
Start
15mins before lamb ready
Tip 500g couscous into large
heat proof bowl and stir in 1litre boiling
water
Leave to stand 10-15mins then add a knob of
butter and mix in with a fork and serve
Serves 6
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