RecipesRed Meat

Lamb Tagine Recipe

At last I have found a really tasty way to cook lamb that is popular with most! I even used lamb shoulder and cooked it with the meat still on the bone (very easy).

Lamb Tagine Recipe
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Ingredients

For the recipe:
  • 2 glugs of olive oil
  • 1 large onion, peeled and chopped
  • 2cloves garlic, peeled and chopped finely
  • 675g lamb shoulder, skin and fat removed
  • 2 tsp Steenbergs organic Tagine Mix
  • pinch Steenbergs Saffron
  • 1/2 pint water
  • 1 tbsp tomate puree
  • 2 tomatoes
  • Pinch Steenbergs Traditional Sea Salt
  • 1/2 tspn Steenbergs Cracked Black Pepper

At last I have found a really tasty way to cook lamb that is popular with most! I even used lamb shoulder and cooked it with the meat still on the bone (very easy). The spiciness can be increased according to taste – we like it verging on ‘hot’

Method

01
Preheat oven to 160oC/325oF/Gas 2
02
Heat oil in a casserole dish or a heavy bottomed saucepan
03
Add onion, garlic, tagine mix and saffron. Season with salt and pepper. Stir then cook on a low heat for about 10 minutes until onions are soft
04
Add lamb and brown on both sides before adding the water, tomato puree and tomatoes. Bring to simmering point before putting in the oven. Cook for an hour and half.
05
Remove the casserole from the oven. Remove the lamb and chop into chunks, discarding the shoulder bone. Heat the sauce on the hob and reduce if necessary. Return the lamb to the sauce
06
Serve with a lemony couscous or quinoa