Lamb, fig and ginger tagine
21/6/2010
Serves 6
Ingredients
| 2 kg | Boned lamb shoulder |
| 2 | Onions, finely sliced |
| 4 | Garlic cloves, minced |
| 1 tbsp | Ground cumin |
| 1 tsp | Turmeric |
| 1 tsp | Fresh ginger, grated |
| 1 tsp | Ground ginger |
| ½ tsp | Chilli powder |
| ½ tsp | Ground cardamom |
| 1 can | Chopped tomatoes |
| 1 cup | Dried figs, halved |
| 1 cup | Dried apricots, halved |
Seasoning
| 2 cups | Couscous, cooked |
| 1 handful | Fresh herbs, (basil, coriander and mint leaves) |
Directions
- In a cast-iron frypan brown all the sliced lamb. Remove and place into a crockpot or Dutch oven.
- In a heated cast-iron pan with a little oil, add the onions and garlic, stir until limp, about 5 minutes.
- Add the spices and fresh ginger and stir for another minute. Add this to the crockpot or saucepan and now add the chicken broth, tomatoes and juice, tomato paste, figs and apricots and bring to the boil.
- Reduce the heat to a simmer, cover, and cook the tagine for one hour.
Wine Match
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