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Diced lamb tajine

Spicy lamb with carrots in tomato and honey sauce

Diced lamb tajine

Ingredients:

1/4 cup olive oil
1kg diced lamb meat
2 teaspoons paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium brown onions, diced
4 medium carrots, peeled, cut into batons
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons grated lemon rind
500ml chicken stock
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornflour
1 tablespoon water

Method:

  1. Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
  3. Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1 to 2 hours, stirring occasionally, until the meat is tender.
  4. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.







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