Lamb tagine

About

A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared. This recipe was developed by Geoffrey for the Sunday Herald.

Type: Main

Serves: 4

Ingredients

  • 700g of shoulder of lamb, diced
  • 16 dried apricots, halved
  • 2 tbsp of raisins
  • 350ml of white wine
  • 1 large onion, finely diced
  • 1 red chilli, sliced
  • 3 garlic cloves, peeled and finely chopped
  • 4 cloves
  • 2 star anise
  • 1 cinnamon stick
  • 1 red pepper, peeled and sliced into strips
  • 1 tbsp of tomato paste
  • 1 pinch of saffron stamen
  • 400g of tin of chopped tomatoes
  • 570ml of lamb stock
  • 150g of cooked chickpeas
  • 1 tbsp of clear honey
  • 1 tbsp of coriander, chopped
  • 1 tbsp of parsley, chopped
  • olive oil
  • salt
  • black pepper, freshly ground

Method

Step 1.

Soak the apricots and raisins in the white wine for at least an hour before starting

Requires

  • 16 dried apricots, halved
  • 350ml of white wine
  • 2 tbsp of raisins
Step 2.

Heat a wide casserole pan and cover the base with a generous amount of olive oil

Requires

  • olive oil
Step 3.

Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot

Requires

  • salt
  • black pepper
  • 700g of shoulder of lamb, diced
Step 4.

Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2

Step 5.

In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the sliced red pepper and cook for a further 2 minutes. Then add the cloves, star anise and cinnamon stick, then season with the black pepper

Requires

  • 1 large onion, finely diced
  • 1 red chilli, sliced
  • 3 garlic cloves, peeled and finely chopped
  • olive oil
  • 4 cloves
  • 2 star anise
  • 1 cinnamon stick
  • black pepper
  • 1 red pepper, peeled and sliced into strips
Step 6.

Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine

Requires

  • 1 tbsp of tomato paste
  • 1 pinch of saffron stamen
Step 7.

Let the wine come to the boil before adding the tinned tomatoes

Requires

  • 400g of tin of chopped tomatoes
Step 8.

Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very tender

Requires

  • 570ml of lamb stock
Step 9.

Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot

Requires

  • 150g of cooked chickpeas
  • 1 tbsp of clear honey
  • 1 tbsp of coriander
  • 1 tbsp of parsley
VISIT US

The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH

RESERVATIONS & BOOKINGS

Book a Table
Book a Room

DINING HOURS

Tue - Sat (Lunch)
12.30pm - 2pm
Tue - Sat (Dinner)
6.30pm - 9pm

OFFICE HOURS

Tue - Fri
9am - 7pm
Sat
11am - 7pm

FESTIVE OPENING

Closed 22nd  - 26th December inclusive

Open 27th - 31st December

Closed 1st - 9th January 2020 

Reopen 10th January 2020

Book A Table

For bookings of 7 or 8 guests please contact us directly.

Children over 7 are welcome in the restaurant at dinner.
Children of all ages are welcome at lunchtime.

Call Now

01334 840206