This has really gone down a treat. I must confess I did actually cook it on low for about 6 hours in the slow cooker as it made a huge portion and then I just finished it off in the tagine. You could also use an oven proof casserole dish and do it on the hob or in the oven on gas mark 3/electric 150°C. The secret is to do it low and slow.
INGREDIENTS
750 g of lamb (need some fat as going to be slow cooked)
1 parsnip
2 carrots medium-size
2 onions, red or white
1 sweet potato
4 close of garlic or heaped tablespoon of garlic paste
1 tin of chickpeas
1 of tomatoes
½ a bunch of fresh coriander
1 tablespoon of ground coriander
1 teaspoon of ground cumin
1 tablespoon of smoked paprika, mild or spicy depending on preference
approximately 100 g of dried apricots or dates
3 preserved lemons
750 mL of chicken or vegetable stock
1 tablespoon of cornflour or gluten-free flour
METHOD
Cut the lamb into medium-size chunks
put into a freezer bag and massage spices into the meat
set aside to Marinade for as long as possible
Fry the onion and garlic in a draft of olive oil and a teaspoon approximately of butter
add the parsnips, carrots, sweet potato and fry for a few minutes to brown off
set aside
toss the meat in a bit of cornflour or gluten-free flour
Brown off the meat in a little olive oil
return the veggies to the pan then add the chickpeas and tinned tomatoes with a bit of the chickpea liquid
shop the preserved lemons and add to the pan together with 750 mL of chicken or vegetable stock
season with black pepper
bring to the boil and then add to tagine
simmer over a low heat for a couple of hours stirring frequently until meat is soft and tender and the veggies are cooked
adjust seasoning to taste and consistency, if too thin add some cornflour and cold water and boil for a few minutes
serve with plain couscous, mashed potato or basmati rice, the choice is yours.
Wheelie Tasty Recipes 