This recipe for a rather special lamb tagine comes from The Devilled Egg cookery school makes a large serving for 2 hungry people or for 4 as a part of a larger feast
Recipe for a special Lamb Tagine - Devilled Egg online cookery school
Recipe for Lamb Tagine from The Devilled Egg Cookery School
Ingredients
| 1 | onion, chopped |
| 2 | garlic cloves, sliced |
| 1 tablespoon | za'atar |
| 1 tsp | fennel seeds |
| 1 tbsp | ras al hanout |
| 1/2 tsp | dried cornflower petals |
| 1/2 tsp | dried rose petals |
| 500g | stewing lamb |
| 1/2 can | chopped tin tomatoes |
| 5 | dates |
| 3 small | aubergines |
| 1 tbsp | rose water |
| 1-2 | preserved lemons |
| 1 tbsp | coriander leaves, chopped |
| 1 tsp | mint leaves, chopped |
| a handful | pomegranate seeds |
Method
- Preheat the oven to 150C
- In the bowl of a tagine, combine the onion, garlic cloves, spices, flowers, dates, lamb and tomatoes
- Sprinkle with salt
- Top with the aubergines (keeping them whole)
- Cover with a lid and bake for 2-2.5 hours until the lamb is soft and tender
- Slice the aubergines open and drizzle with a little oil and a sprinkling of salt
- Pour over the rose water over and scatter with the herbs, pomegranate seeds and preserved lemon and serve
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