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Recipe for a special Lamb Tagine – Devilled Egg online cookery school

Recipe for Lamb Tagine from The Devilled Egg Cookery School

Dairy Free
Gluten Free
Recipe for a special Lamb Tagine – Devilled Egg online cookery school
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Ingredients

For the recipe:
  • 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

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

Method

01
Preheat the oven to 150C
02
In the bowl of a tagine, combine the onion, garlic cloves, spices, flowers, dates, lamb and tomatoes
03
Sprinkle with salt
04
Top with the aubergines (keeping them whole)
05
Cover with a lid and bake for 2-2.5 hours until the lamb is soft and tender
06
Slice the aubergines open and drizzle with a little oil and a sprinkling of salt
07
Pour over the rose water over and scatter with the herbs, pomegranate seeds and preserved lemon and serve