Lamb Tagine

Ingredients

• 6 tbsp Butter
• 500g / 17.64oz cubed Lamb
• 1 chopped Onion
• 1 peeled and grated Carrot
• 1 clove crushed Garlic
• 0.5 tsp Ground ginger
• 0.5 tsp Ground cumin
• 0.5 tsp Ground coriander
• 0.5 tsp Ground cinnamon
• 0.5 tsp Ground paprika
• 400g / 14.11oz blended Peeled tomatoes
• 250ml / 8.45fl oz Chicken stock
• 50g / 1.76oz Dried apricots

Preparation

1. Melt 3 tbsp Butter in a casserole dish and fry 500g / 17.64oz cubed Lamb until golden brown. Set aside.
2. Add remaining 3 tbsp Butter, fry 1 chopped Onion and 1 peeled and grated Carrot until soft.
3. Add 1 crushed clove Garlic and fry for 1 minute.
4. Return Lamb to the dish, add 400g / 14.11oz blended Peeled tomatoes, 250ml / 8.45fl oz Chicken stock, and 50g / 1.76oz Dried apricots.
5. Add 0.5 tsp each of Ground ginger, Ground cumin, Ground coriander, Ground cinnamon, and Ground paprika.
6. Reduce heat and simmer very slowly for 90-120 minutes until Lamb is soft.
7. Garnish with flat-leaf parsley or chopped chives and serve.