Lamb Tagine

TAGINE SEASONING

A new tagine needs to be first soak in water for at least 1 hour.
Rub the inside of the base and lid with olive oil.
Preheat your oven at 180 C, 350 F GM 4 and bake your new tagine for 2 hours.
Leave in the oven to cool
When completely cool, wash in warm soapy water and dry with a clean cloth.
Your tagine is now ready to use.

Lamb Tagine

Serves: 4
3 tbls olive oil, divided
1kg diced lamb
2 tsp paprika
1/4 tsp ground turmeric
1 tsp ground cumin
1 tsp chillie powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground cardamom
1 tsp salt
1/2 tsp ground fresh ginger
3 cloves garlic, minced
1 pinch saffron
3/4 teaspoon ground coriander
2 medium onions, thinly sliced
3 carrots – quartered, then sliced lengthwise into thin strips
1 lemon, ring
1 tbls tomato puree
2 tomatoes skinned and chopped

Place 1/2 of the onions in the base of the tagine then Mix altogether the rest of the ingredients. Then place into the tagine, place lid on top. Cook on slow heat for 2-3 hrs check occasionally.
A Tagine can be used in a medium oven or over a low gas flame with a heat diffuser.

 

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