Gluten and Dairy Free Lamb Tagine

serves / makes 4
120 prep time
120 mins cooking time

Description

Ingredients

  • 2 tablespoons olive oil
  • 500g lamb, cubed
  • 2 onions, diced
  • 1 pepper, diced
  • 1 teaspoon turmeric
  • 50ml vegetable stock
  • 1 tablespoon tomato puree
  • 1 tablespoon orange juice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 2 teaspoons harissa paste
  • 1 tablespoon honey
  • 1 tablespoon dried apricots, chopped
  • 400g can of chickpeas, drained
  • salt and pepper for seasoning
  • 1 tablespoon cashew nuts

Method

lamb tagine

  1. Heat the olive oil in a large deep saucepan
  2. Add the lamb pieces and brown for five minutes
  3. Add the onions and peppers and cook for a further five minutes
  4. Add in the numeric and vegetable stock
  5. Stir in the tomato puree orange juice, cardamom, cinnamon and coriander
  6. Bring to the boil, cover and simmer for one and a half hours
  7. Stir in the harissa paste and honey
  8. Add in the apricots and chick peas
  9. Season with salt and pepper
  10. Simmer uncovered for a further 20 minutes or until thickened
  11. Sprinkle in the cashew nuts

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