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Lamb Tagine (Gluten Free, Dairy Free)

lamb tagine
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 120 mins Total Time: 2 hrs 15 mins
Best Season Winter
Ingredients
  • 2 tbsp olive oil
  • 500 g lamb (cubed)
  • 2 onions (diced)
  • 1 pepper (diced)
  • 1 tsp turmeric
  • 50 ml vegetable stock
  • 1 tbsp tomato puree
  • 1 tbsp orange juice
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tsp harissa paste
  • 1 tbsp honey
  • 1 tbsp dried apricots (chopped)
  • 400 g can of chickpeas (drained)
  • salt and pepper for seasoning
  • 1 tbsp cashew nuts
Instructions
  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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