SERVES 5–6. This is based on the North African dish. It is cooked slowly for a long period of time, which means the lamb almost melts in your mouth. Some recipes also contain dates and other dried fruits; add some if you prefer, but I find it too sweet. You don’t need a tagine to cook this recipe – an ordinary casserole dish will do.
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1 tablespoon sunflower or vegetable oil
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2 teaspoons paprika
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½ teaspoon cayenne
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1 teaspoon each of turmeric, ground cumin and coriander
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½ teaspoon cinnamon
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1 teaspoon dried mint
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500g lamb neck meat, cut into 2cm pieces
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1 large onion, sliced finely
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2 garlic cloves, chopped
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2 tablespoons honey
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350ml lamb or vegetable stock (see
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400g canned tomatoes
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8 dried apricots, halved
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50g flaked almonds
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Salt and pepper to taste
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2 tablespoons chopped fresh parsley
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Step 1:
Preheat the oven to 150°C/gas mark 2.
Step 2:
Combine the oil, spices and dried herbs in a large bowl. Add the meat and coat in the spicy mixture. Cover and leave overnight.
Step 3:
Fry the onion in a little oil until just soft. Transfer to a casserole dish – or a tagine, if you have one.
Step 4:
Fry the meat gently until lightly brown all over. Add the garlic and drizzle over the honey. Transfer to the casserole dish with the onions. Deglaze the pan by adding a little hot water and mixing it with the juices; this makes sure you don’t lose any of the flavours. Pour over the meat and onions.
Step 5:
Stir the stock into the meat and add the tomatoes, apricots and almonds. Season and stir to combine.
Step 6:
Cover and cook for 2–2½ hours, or until the meat is melting into the juices.
Step 7:
Sprinkle the parsley over the tagine just before serving.
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