35 minutes ago, betty boop said:

Bit of a wow dish this one and quite a crowd pleaser I've found, have made a few times for the family and a one pot wonder !  dont let amount of ingredients put you off, its really a very easy dish...

 

Lamb Tagine

Ingredients

·      2 tbsp light olive oil to fry

·      750gm kg diced lamb – casserole

·      2 Carrots and 2 potatoes peeled and diced chunky style

·      2 red onions, finely diced

·      3 garlic cloves, minced, 

·      1 tbsp fresh ginger, grated

·      2 tsp ground cumin

·      2 tsp ground turmeric

·      2 tsp sweet paprika

·      1 large cinnamon stick

·      100 g dried apricots , cut in thirds

·      2 tbsp honey 

·      ½ lemon, juice only

·      2-3 tbsp tomato paste

·      400 g tinned chopped tomatoes

·      400 g tinned chickpeas drained and rinsed

·      500 ml chicken stock  - warmed up

·      Handful coriander (cilantro) to garnish

 

Instructions

1.   Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.

2.   Add the garlic, ginger and spices and stir to release the wonderful aromas.

3.   Add the lamb to the pot and stir to combine, cooking for 5 minutes.

4.   Add the lemon juice, tomato paste, apricots and honey. Stir to combine.

5.   Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock

6.   Add in the Carrots and Potatoes and Salt 2 tsp.

7.   Bring to a boil then put in Oven 170 Deg C. Cover and cook for 2.5hours until the lamb is tender and stew has thickened. Add hot water at 2hour point if too thick and bring to gravy consistency.

8.   Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander. Serve with couscous or Rice (Pilaf).

 

That looks yummy and its my kind of dish!! Thanks for sharing the recipe!

Edited April 23, 20241 yr by Willmax

7 minutes ago, Willmax said:

That looks yummy and its my kind of dish!! Thanks for sharing the recipe!

I had to share it given how much this its loved  

what i find most amazing about this dish is its cheapest lamb on the bone as "lamb casserole" which is like $10 a kg or something at the butchers and it turns into this amazing melt in your mouth falling off the bone

instead of chick peas i use 4 bean mix either local edgle or italian brand in a can both are great 

 

as a little hack.. i use a sheet of baking paper on top of the shallow casserole dish / dutch oven before placing lid on top .. it saves a LOT of cleaning  

 

I'll also share a chicken Tagine whcih is quite different and also very delicious !

Chicken Tagine (MOROCCAN CHICKEN STEW) Serves: 6

Nigella’s Recipe (adapted slightly)

 

INGREDIENTS

3 chicken Maryland with skin on and bone in. Separate thigh from legs.

1 onion (peeled and finely chopped)

2 - 3 small (approx. 75g) preserved lemons (roughly chopped)

1 x 400g cans cooked chickpeas (drained and rinsed) – or use 4 bean mix

2 teaspoons cumin seeds

1 teaspoon ground ginger

1 long or 2 short cinnamon sticks

¼ teaspoon saffron strands

500 millilitres chicken stock

50 grams golden sultanas

70 grams pitted green olives

Chopped fresh coriander (to serve)

1 teaspoon of salt

 

METHOD For OVEN:
Heat 1 x 15ml tablespoon olive oil in a cast-iron casserole or heavy-based pot (big enough to take the chicken in one layer) and cook the onion for 5 minutes, until softened. Add the remaining ingredients and bring to the boil, then cover with a piece of greaseproof paper and the lid, and cook in an oven preheated to 180°C/gas mark 4/350°F for 1 hour, or until the chicken is tender and falling off the bone.

Garnish with Coriander and serve with pilaf rice

Looks yum @betty boop!  Need to do this as a midweek dinner.  Thanks for the idea.