Laid-back Lamb Tagine
This easy tagine-inspired lamb stew is the perfect lazy weekend dish. It requires minimal effort and supervision but is easily still the star of any dinner. Derval O'Rourke, ex-athlete, shares her healthy hearty version.
As a child, I went on a lamb boycott because I thought lambs were just too cute to eat. My mum continued to serve lamb for dinner but she told me it was beef, so I’d no problems eating that! I’m actually glad of my mum’s trickery in this regard because, as a grown-up, lamb is one of my favourite meats to cook. Lamb is a good source of quality protein, iron and zinc, and it’s really versatile. This tagine is such a laid-back dish to cook: you don’t even need to brown the meat. The end result is delicious with the sweet honey and spices. A great meal to make for friends.
|1kg||shoulder of lamb, trimmed and diced into 3cm pieces|
|1 tsp||ground coriander|
|2 tbsp||ground almonds|
|a handful of sultanas|
|400g||tin of chopped tomatoes|
|1 tbsp||olive oil|
|2||onions, finely chopped|
|5||garlic cloves, crushed|
|a thumb-sized||piece of fresh ginger, grated|
|a handful||of coriander leaves|
|a handful||of flaked almonds|
|couscous, to serve|
Place the lamb, spices, almonds, honey, sultanas and tomatoes in a large lidded
casserole. Mix well and set aside.
Heat the oil in a frying pan and cook the onions, garlic and ginger for 5 minutes, until softened. Add the cooked onions to the lamb mixture in the casserole and stir well. Cover the casserole and place in the oven for 1 hour and 15 minutes, or until the lamb is tender.
Ladle the cooked tagine into warmed serving bowls. Sprinkle over the coriander
and almonds. Serve with couscous.