Lamb Tagine

Recipe by: Elizabeth October 2, 2019 Lamb

Description

it's so simple...no browning of meat etc....just measure,chop,chuck it in, add your veg at the end....job done.

Ingredients

THE INGREDIENTS FOR TWO:
1lb (400-450g) lean leg/shoulder of lamb
1 large onion
Garlic to taste (i used half a head as per photo...looks pretty too!)
Large mild/medium chilli left whole...not a hot dish & the whole chilli adds flavour,but it's up to you...you know how hot you like it
1 large red bell pepper
Aubergine...i used whole baby .large/cubed will do...you choose
2 cinnamon sticks
2tsp paprika
1tbsp clear honey
Juice of a lemon
3oz (75g ) whole blanched almonds
16oz (400g) can of cooked chickpeas
2inch (5cm) piece of fresh ginger root
1pint (0.5l) stock...i like chicken...your choice
Salt and ground black pepper...i use sea salt and Costco coarse ground malabar...the malabar has a kick which compliments the mild chilli heat

Directions

Cube the meat,chop the onion,crush the garlic(if not using half head).core & slice bell pepper,cube the aubergine(if not using baby)& rub with a little lemon juice to stop discolouring(or leave cubing til ready to add to dish),peel/grate ginger,drain chickpeas.

Put all of the ingredients,apart from the chick peas, aubergines, almonds, salt and pepper,in the tagine base(or casserole/pan with a tight fitting lid),pour in stock,put on lid,bring to the boil then turn down heat to VERY GENTLE simmer.

Simmer gently for 1.5/2 h, only take lid off to stir occasionally...the flavours in the steam!!

15-20 min before end of cooking time add aubergines,chick peas and almonds...put lid back on or leave lid off if too much liquid left..you decide.

Taste and season with salt and pepper.

Enjoy!

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