Succulent Sweet & Spicy Lamb Tagine

I prepared this and cooked it on a weekend so that it could slow cook in the tagine for a few hours and it did not disappoint 😀 Hubby said this is one of his fave meals so it’s going to have to be a regular in our house 🙂 If you love lamb and sweet and spicy flavours, this is one recipe you need to try…

If you have time and you know you are going to cook this, you could always season the meat with the spices and honey and leave overnight to let the flavours infuse… I wasn’t that prepared this time… maybe next time 😉

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Ingredients (for 2 ppl)

  • 1 tbsp. olive oil
  • 1 clove garlic
  • 1 diced red onion
  • 1 cup sliced mushrooms
  • 400g diced lamb
  • 2 tbsp. ground cinnamon
  • 2 tbsp. bouillon vegetable stock (I use the low salt version)
  • 1 tbsp. dried parsley
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tbsp. turmeric
  • 1 tsp. ground ginger
  • Pinch of salt & pepper
  • 2 tbsp. honey
  • Handful frozen or fresh spinach (I used frozen)
  • Handful of garden peas (I used frozen)
  • 1 tin chopped tomatoes
  • 1/2 cup raisins
  • 1/4 cup sliced almonds
  • Handful of fresh flat leaf parsley
  • Handful of fresh basil leaves (I keep a little plant in my kitchen window – smells amazing and I use basil a lot) 🙂

Directions 

  1. Heat the olive oil in wok/large pan
  2. Saute onions, garlic and mushrooms in the olive oil
  3. Add the diced lamb and brown the meat
  4. Add the spices in the order above
  5. Pour in the honey and stir well
  6. Pop in your frozen vegetables
  7. Add the chopped tomatoes, stir and let simmer for 10 mins or so
  8. Pop in the raisins, sliced almonds, fresh parsley and basil leaves
  9. Mix well and pop into your tagine (or casserole dish if you don’t have a tagine)
  10. Cook on low (I cooked ours on 150 degrees / gas mark 2) for approx 4-6 hours… Keep an eye on it… I turned the heat right down during the last couple of hours as it was drying out slightly. If you only have a couple of hours, cook it on 190 degrees / gas mark 5.
  11.  Enjoy!

With love, Tash ❤

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