Posted on April 05, 2016 by Jenny Cromack

Yes Easter has come and gone, however I have quite a bit of left over lamb. There wasn’t enough to put together a meal for us both without bulking it up, so as the saying goes….’if in doubt tagine it out’. There are quite a few variations of recipes similar to this out on the web. Here is the one I used, the healthy Persian Lamb Tagine Recipe.

Ingredients for 2:

  • 600g lamb – trim the lamb of fat
  • Olive oil 3 tsp
  • 1 medium onion
  • 1 garlic clove
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 tsp chilli powder
  • 0.5 tsp turmeric
  • little pinch of saffron
  • 1/2 stick of cinnamon
  • 50g of dried apricots
  • 40g pitted dates
  • 20g pistachios
  • small heap of corriander (not neatly chopped)
  • Wholegrain rice 40g

Process:

  1. Whack the oven upto 180 oC
  2. Dice the lamb to small chunks, and slice up the onion
  3. Brown off the lamb and then the onion for about 5 mins, add all of the spices
  4. Add 400ml of water to the dish
  5. Add the cinnamon, saffron and a little lemon if your that way inclined
  6. Bring to a simmer stirring a few times
  7. Pop the lid on the pot and transfer to the oven
  8. Cook for 1 hour
  9. Remove the dish, add the apricots, dates and nuts.
  10. Cook for another 30-45mins
  11. Boil rice 20mins or so before the end of cooking
  12. Add a little chilli powder and coriander
  13. Devour!