This is my recipe for tagine, it is highly adaptable and I change it depending on what I have in the cupboard, you could add black olives, preserved lemon and you just have to have some kind of dried fruit, I really like dried apricots in this but prunes are delicious too.
Lamb Tagine (Serves 4)
- Olive oil
- 2-3 medium onions roughly chopped
- 4 cloves of garlic peeled and crushed to a paste
- 3 tsp Ras-el-hanout or 1 tsp each of ground cinnamon, cumin and coriander
- 1 small red chilli chopped (add more or less depending on how hot you want it)
- 1 tin (400g) of chickpeas drained
- 1 pint of stock (any kind)
- 1 tin (400g) of chopped tomatoes
- Half a shoulder of lamb on the bone
- 3 medium carrots peeled and chopped into large chunks (you could use squash or sweet potato)
- A good handful of dried apricots
- Salt and pepper
- A large handful of chopped fresh coriander
- In a large pan over a gentle heat soften the onions in a little olive oil.
- Add the garlic, chilli and spices to the pan and cook for a minute more.
- Add the chickpeas, stock and tomatoes, mix well and bring to a simmer.
- Add the lamb, carrots and apricots, season to taste and put in a low oven for 3-4 hours until the lamb falls off the bone.
- Stir in the coriander just before serving and serve with cous cous or flatbread.