Sunday, 3 February 2013

Winter Warmer #4 - Lamb, apricot and prune tagine

Mainly due to time constraints, I have been slightly slack in updating the #Winterwarmer series but this recipe more than makes up for it.

I had a craving for some Lamb last week when in Waitrose; I have a real weakness for middle-eastern food and any form of Lamb stew usually falls into this category.  This recipe draws inspiration from the 'BBC Good Food' website, with some improvising on the spice side and putting the dish in the oven for an hour which made the Lamb just melt in the mouth.

Ingredients (serves three):
350g diced lamb shoulder
1/2 Onion
6 dried apricots, cut in half
6 dried prunes, cut in half
2 tbsp tomato puree
1 tsp garlic puree
1 heaped tsp ginger paste
1.5 tsp cumin
1 tsp ground coriander
1/2 tsp dried mint
1/2 tsp cinnamon
1/2 tsp garlic salt
2 tsp smoked paprika
1/2 tsp tumeric
Black Pepper to taste
300ml vegetable stock.
2 tbsp sunflower oil


Method:
Heat 1 tbsp sunflower oil and gently brown off the lamb then remove from pan and place in a separate dish.

Add second tbsp sunflower oil and fry onions with all seasoning then add prunes and apricots followed by vegetable stock and tomato puree.  Add the Lamb back into the pan.

Transfer mixture to a tagine dish (or failing that a casserole dish) and cook at 175oC for 45mins-1 hour.

Serve with 90g Cous-Cous per person.

Calories per serving: 526 (includes tagine and cous-cous)

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