Kay Ager's Lamb Tajine
Serves 4 hungry people
- 4 neck fillets of lamb or shoulder of lamb - cut into 3-4cm cubes
- 4 level teaspoons Ras el Hanout
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 large onions - peeled and cut into thin wedges
- 2 cloves garlic - peeled and chopped
- 1 tin chopped tomatoes
- 500ml stock (chicken or vegetable)
- 250g dried apricots
- 1 tin chick peas - drained and rinsed
- Handful of roughly chopped coriander
- Seeds from 1⁄2 a pomegranate (optional).
Cooking Time: 21⁄2 hours (including 60 minutes preparation).
- Mix the Ras el Hanout with the honey and 1 tablespoon of the oil in a large bowl, add the diced meat and mix well. Cover and leave it for an hour or two.
- Heat the remaining oil in a large pan and fry the onions and garlic gently until they start to soften (about 10 mins) then add the lamb along with all the spice mixture, the tinned tomatoes, stock and the apricots.
- Bring to the boil then cover with a lid and place in the oven at 160°C for about 21⁄2 hours.
- Once the meat is tender check the consistency of the sauce. If it is a little thin take the meat out with a slotted spoon (keep it warm) and boil the sauce for a few minutes until it reduces so that it is thick and will coat the meat.
- Add the chick peas to the sauce and warm them through for 5 minutes and pop the meat back in at the end.
- Serve in a warm bowl with couscous and garnish with the chopped coriander and a sprinkle of pomegranate seeds (optional).
- To make the Couscous: Couscous is so easy to prepare and goes brilliantly with this dish. Use 75g per person, place it in a large heatproof bowl with some salt and pepper, cover with an equal amount of boiling water or stock - so if you use 300g of couscous then use 300ml of liquid. Cover the bowl with a plate or cling film and leave to one side for about 10 mins until the liquid has been absorbed. Fluff up with a fork. To add extra flavour you could fork in a finely chopped preserved lemon, and/or some chopped fresh mint, parsley or more coriander.