- Yield: 4 Servings
- Preparation Time: 30 Minutes
- Cooking Time: 2 Hours 30 Minutes
- Total Time: 3 Hours
- 2 tbsp of ground black pepper
- 1 kg (2 lb 2 oz) of shoulder of lamb, cut into 50 mm (2”) chunks
- 2 tbsp of olive oil
- 1 pinch of freshly ground black pepper
- 4 mild shallot onions, diced in to very small diced cubes (optional)
- 1 pint (600 ml) of tomato passata
- 4 oz (120 g) of dried apricots
- 1 tbsp of dried parsley
- 2 oz (55 g) dates
- 2 (400 g) (1½ pints) of chopped tomatoes
- 3 oz (85 g) flaked almonds
- 1 pint (600 ml) lamb or chicken stock (non-garlic)
- 2 tbsp of good quality clear honey
- 1½ tbsp of Ras el Hanout
How to Make It
The Night Before you Cook
- Place the lamb into a medium sized bowl and add 1 tablespoon of Ras el Hanout spice mix. Now add the chunks of lamb into the mix, gently toss the meat and fold in so that every piece of meat is covered with the spice mix. Cover with plastic film, put in the fridge and leave overnight. The Next Day
- Preheat the oven to 150C (300F).
- Put a frying pan on a high heat and add the olive oil. After a minute or so, add the onion (if using) and cook until it is transparent and soft in texture. Take out, clean pan and set aside.
- Now using the same pan, add oil and heat again for about a minute on high. Add the marinated lamb chunks and fry until all the chunks of lamb are browned, but not burnt. Add the meat and onion into a casserole dish. Now using the goodness left in the frying pan, add about 600 ml (1 pint) of the lamb or chicken stock and stir, scraping up all the fragrant spices left on the pan
- Now add these juices to the casserole dish.
- Add the tomato passata, apricots, dates, ½ tablespoon of Ras el Hanout spice mix and honey into the casserole mix. Bring to the boil, add the lid and then oven cook for 2 to 2½ hours until the meat is ‘falling apart’ tender.
- Place the tagine in a pre-warmed serving bowl or tagine and sprinkle over some chopped parsley. Enjoy!