Tagine of lamb with raisins, almonds and sweet tomatoes

Yield: 6 servings

Measure Ingredient
1 Shoulder of lamb cut into 6 pieces
2 teaspoons Saffron stamens
4 teaspoons Ground ginger
4 tablespoons Paprika
2 teaspoons Ground black pepper
2 teaspoons Ground cinnamon
Olive oil for frying
6 Cloves garlic; peeled and diced
2 Onions; chopped
100 grams Blanched whole almonds; not flakes
1 Cinnamon stick; broken in two
600 millilitres Tomato juice
600 millilitres Lamb stock
1 400 g tin chopped tomatoes
450 grams Tomatoes; peeled, seeded and
; roughly chopped
100 grams Raisins
2 tablespoons Liquid honey
½ bunch Chopped coriander

Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight.

In a large pan fry the pieces of lamb in olive oil to brown all over, add garlic and grated onion and the rest of the spices. Add almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes.

Bring to the boil and simmer for 1½ hours.

Remove the meat and add the tomatoes, raisins, honey and cook until tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in the chopped coriander and season to taste.

Serve with couscous.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes