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Zingy Tomato Lamb Tagine

Posted 2013-04-16 by Jane Street ⇒ follow

This zingy tomato lamb tagine is quick and easy to make. Using ready-made tagine paste or harissa paste captures all the spices you need for a Morroccan flavour but cuts down a lot on preparation time. You could make the tagine earlier in the day, or the night before, and simply heat before serving. It also freezes well.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 4 servings

Ingredients
500g diced lamb
1 onion
250ml chicken stock
1 can chopped tomatoes with garlic and herbs
1 can chickpeas
3 tbs tagine paste or harissa paste
2 small tomatoes
4 apricots, chopped
1 tbs sultanas
Juice of half a lemon
Olive oil to fry
Cous cous to serve

Method

Chop and fry the onion in a little olive oil

Add the diced lamb and fry over a medium heat until lightly browned

Add the tagine paste or harissa paste and stir well

I used Moroccan Tagine Paste by local Brisbane producer, Suzanne Quintner. You could also use harissa paste from your supermarket

Stir the paste through the browned lamb

Cut the tomatoes into quarters and add to the pot

Adding some cut tomatoes adds extra freshness

Add the chopped apricots and sultanas

The apricots will swell up in the liquid so be sure to dice them finely

Add the chickpeas

Add the can of chopped tomatoes

Pour the chicken stock over and stir well

Add a squeeze of lemon

Stir well and let simmer over a gentle heat for around 30 minutes

Simmer for at least 30 minutes or you can make it the day before and just heat before serving

Serve with cous cous and a sprig of garnish.

Categories
#easy
#dinner
#lamb
#tagine
#cous_cous
#chickpeas
#freezer_meals

%recipeyum

223366 - 2023-07-17 06:53:15

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Tags

Family_friendly

Easy

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