Fruity lamp tagine
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人做过这道菜
Loreilei6868
Ingredients
2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
To serve
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped
RECIPE TIPS
SPICE MIX
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.
Tips for using oven instead of stovetop:
160c fan / 180 C
lamb/ beef/red meat: 120-150mins (2-2.5 hrs)
white meat: 1-1.5 hrs
2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
To serve
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped
RECIPE TIPS
SPICE MIX
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.
Tips for using oven instead of stovetop:
160c fan / 180 C
lamb/ beef/red meat: 120-150mins (2-2.5 hrs)
white meat: 1-1.5 hrs
用料
| lamp, diced | 500g |
| onion, roughly chopped | 1 large |
| carrots, chuncks | 2 large |
| garlic, finely chopped | 2 cloves |
| ras-el-hanout spice mix | 2 tbsp |
| can chopped tomato | 400g |
| can chickpeas, rinsed and drained | 400g |
| dried apricot | 200g |
| chicken stock | 600ml |
| to serve | |
| pomegranate seeds | |
| coriander, roughly chopped |
Fruity lamp tagine的做法
-
Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
-
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
