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Lamb Tagine

At last I have found a really tasty way to cook lamb that is enjoyed by all the family! I even used lamb shoulder and cooked it with the meat still on the bone (very easy). The spiceyness can be increased according to taste - we like it verging on 'hot'

Ingredients - serves 2

Method

Preheat oven to 160oC/325oF/Gas 2

  1. Heat oil in a casserole dish or a heavy bottomed saucepan
  2. 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
  3. 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.
  4. 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
  5. Serve with a lemony couscous or quinoa

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