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
Shop for ingredients
You may also enjoy
Pumpkin and rose Ice-Cream sandwiches Recipe with candied pecans
Ice-cream sandwiches feel such a complete treat for everyone, this recipe has lots of great autumnal twists.
Pumpkin and Rose Lassi Recipe
Lassi the classic Indian yoghurt based drink is delicious. This version with pumpkin and rose.