Ginger and Zest of Orange Lamb Tagine

This Tagine has the wow factor. It takes little effort to prepare a truly rewarding meal. It is even better if it is made in a slow cooker as the flavours slowly infuse and the lamb is tenderised to a soft and succulent texture. A wholesome and hearty meal, full of goodness served with fragrant and fluffy coucous. We love how the ginger and zest of orange paste adds a sweet and warm dimension to this tagine.

Cooking time  45 - 60 minutes

Serves 4 - 6

Ingredients

• Lamb shoulder trimmed and cut into 5cm dices      1kg
• Tomato and Tamarind paste                                      200g Pot
• Olive oil                                                                      4 x tbsp
• Tomato juice                                                              500ml
• Chopped Tomatoes                                                  2 x 400g Tins
• Dried apricots                                                           100g
• Sultanas                                                                   100g
• lamb or beef stock                                                   600ml
• Fresh Coriander chopped                                        2 tbsp
• Fresh Mint chopped                                                 2 tbsp
• Flat leaf parsley chopped                                         2 tbsp
• Flaked almonds                                                        85g
• Couscous                                                                 200g
•  Juice of an orange                                                   1
• White wine vinegar                                                   2 x tbsp
• Pomegranate seeds                                                150g pack(optional)

Method

1. Place lamb in a bowl with paste and combine well. Cover and leave overnight. (you don’t have to do this but the result is much better)
2. Preheat oven to 150-160c/300f/Gas2
3. On a high Heat add 2 tbsp of olive oil to a large casserole dish and add the lamb. Let the lamb and the paste caramelize on the bottom of the dish stirring all the time for 5 - 7 minutes
4. Add the lamb/beef stock and stir, then add tomato juice, orange juice, chopped tomatoes, white wine vinegar, apricots and sultanas.
5. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2.5hrs or until meat is meltingly tender.  Alternatively, transfer to slow cooker and cook on medium heat for 5 hours.
6. For the couscous,
7. Place the couscous in a bowl and pour over 200ml of boiling water. Cover the bowl with glad wrap and leave for 5min until the couscous has swelled up and absorbed all the water.
8. Stir with a fork and separate all the grains, then stir through the pomegranate seeds if you are using them, flaky almonds and half your chopped herbs. Serve in a warmed earthenware bowl.
9. Place lamb in a tagine or large serving dish and sprinkle over the remaining chopped herbs.

Tips.

1. You can slow bake this dish in a oven, or if you want  hands free, no worry cooking, transfer into a slower cooker and cook for 5 hours on medium heat. Do the preperation in the morning, and serve up a rewarding and delicious dinner with little effort beyond the preparation
2. When we say caramelize we mean let the meat and paste catch a little on the bottom of the pan and the flavours infuse into the meat. Constant stirring will prevent you from burning the paste, you want to hear the sizzle of the meat and oils.