Food & Drink

Lamb Tagine With Pomegranates

This recipe for a succunent and delicious Lamb Tagine will serve six people – it's a quick and easy one to prepare, but cook it nice and slowly for maximum flavour. Enlarge

Lamb Tagine With Pomegranates

This recipe for a succunent and delicious Lamb Tagine will serve six people – it's a quick and easy one to prepare, but cook it nice and slowly for maximum flavour.

Prep:
25m
Cook:
2h:10m
Total:
2h:35m
Serves:
6
Temp:
170° c  -  340° f

Step 1: You will need

  • 680 g lean boneless lamb or mutton shoulder leg, cut into 2.5cm cubes
  • 2 tbsp oil
  • 3 large shallots, or 1 meduim onion
  • 2 large garlic cloves, peeled and crushed
  • 2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp sweet paprika
  • 1 small pinch saffron threads
  • 450 ml hot water
  • 1 medium cinnamon stick
  • 2 medium sprigs fresh thyme
  • 4 medium dried apricots, roughly chopped
  • 3 tbsp freshly chopped coriander
  • 2 tbsp fresh pomegranate seeds

Step 2: Prepare

Heat a little oil in a large 1.7L/3pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning. Cook over a low heat for a couple of minutes.

Step 3: Seal the meat

Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.

Step 4: Cook

Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.

Step 5: Flavour

20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and coriander Cover and continue to cook for the remainder of the cooking time.

Step 6: Serve

Remove the thyme and cinnamon stick from the tagine. Garnish with the pomegranate seeds and serve with steamed couscous or rice.