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Slow Cook Lamb Tagine

spiced lamb

SC Lamb

SC Lamb Cass

Lamb Tagine – Slow Cook in Oven

Serves 4

2lb / 1kg of diced lamb

3 tbls olive oil

2 tsp paprika

1/4 tsp turmeric

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1 tsp ground cinnamon

1/4 tsp ground garlic

1/2 tsp ground cardamon

1 tsp salt

1/2 tsp ground ginger

pinch saffron

3/4 tsp ground coriander

2 onions cut into wedges

2 carrots sliced

1 lemon zested

400ml chicken stock

1 tbls tomato puree or 5 cherry tomatoes halved

A half glass of red wine

 

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. Add the lamb to the bag, and toss to coat well. Refrigerate at least 8 hours, preferably overnight.

2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes

3. Return the lamb to the pot and stir in the lemon zest, chicken stock and tomato pure. Bring to the boil, then reduce heat to low for 2 mins then transfer to ovenproof dish.

4. Set oven to Slow Cook Meat setting, with the dish lid slightly open, cook for approx 6-8 hours.

5. 1 hour before ready, pour in red wine, and mix. If sauce is to running add in some cornflour mixed with water for the last 5 minutes of cooking.

6. Serve on it’s own with crusty bread or some couscous for a hearty meal.

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