Lamb Tagine
Servings: 14
Ingredients
- 600 g Lamb Leg Deboned
- 2 Medium Inions
- 370 g Tinned Chopped Tomatoes
- 50 g Dried Figs or Dried Apricots
- 1 Lemon Zest
- 2 cloves Garlic
- 50 g Almond Flakes
- 1.5 tbsp Ras el Hanout or mix of (Ginger, Turmeric,Cinnamon, Coriander, Cumin,Black Pepper and Salt)
- 1 l Chicken Stock
Instructions
- 1. Dice lamb and season with Ras el Hanout or mix of the rest of the seasonings. Leave aside. Heat one spoon of oil and add chopped onions. Fry until golden and then add seasoned lamb. Fry until the meat is sealed on all sides. Add crushed garlic, chopped tomatoes and chicken stock. Reduce the heat and let it simmer for 1 hour until the meat is tender. At the end add chopped figs and almond flakes. Cook for another 5min. Serve with Cous Cous.