Tagine of Lamb

Ingredients

• 800g lamb shoulder cut into chunks
• 2 onions grated
• 3 tomatoes chopped
• 2 teaspoons ras el hanout spice
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• Handful green olives
• Handful dried apricots
• Fresh coriander
• Salt to taste

Method

1. 1

   Mix lamb with spices, grated onion and salt — marinate 1 hour.

2. 2

   Heat oil in tagine pot or heavy casserole dish.

3. 3

   Brown lamb pieces on all sides in batches.

4. 4

   Add tomatoes, remaining onion and a cup of water.

5. 5

   Cover tightly and cook on very low heat for 90 minutes.

6. 6

   Add olives and apricots in final 20 minutes.

7. 7

   Garnish with fresh coriander and serve with couscous or bread.