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
DINING HOURS
Fri and Sat (Lunch)
12.00pm - 1.30pm
Tue - Sat (Dinner)
6.00pm - 9.00pm
We politely ask that children are 7 years old or above to dine in the restaurant in the evening
OFFICE HOURS
Tue - Sat
9am - 7pm