Moroccan Lamb / Beef Tagine

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Ingredients

2 tbsp olive oil
600g lean diced lamb or beef
1 onion, chopped
3 garlic cloves, crushed
thumb size piece ginger, peeled and finely chopped or grated
2-3 tsp spice moutain Moroccan lamb spice
400ml passata
1 tbsp honey
300g sweet potatoes or carrots cut into chunks,
blanched almonds (toasted) see ‘how to’ below main recipe
handful chopped parsley & a generous dollop of sour

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Method

1

Heat the oil in large cooking pot, add onion, garlic and ginger and gently fry until softened. Add the meat and fry lightly until browned all over. Stir in the spices and cook for 1 minute ensuring that the meat is evenly coated in the spice mixture.

2

Add the passata and 350ml water and bring to the boil. Season with salt and pepper, then cover and simmer for 1½ hrs, until the lamb is tender. (you can transfer to a preheated oven at 180C/160C fan/gas 4).

3

Add the sweet potatoes or carrots and honey, cover again and cook for a further 15 mins or until the vegetables are just tender.

4

When ready, spoon the tagine into a serving dish with a generous dollop of sour cream on top and sprinkle with the almonds and parsley. Serve with couscous.

5

Place the almonds in a heavy, ungreased frying pan. Over medium heat shake the pan often until golden brown.

6

Preheat oven to 350 degrees F. Spread the almonds in a single layer in a baking tray, ungreased. Bake for 10 to 15 minutes, stirring occasionally, until golden.

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