Algerian Spiced Lamb Tagine
What's the big idea?
Spicy, warming, filling...this makes a great centre-piece for the main course of an Algerian-themed party, or a great dish to warm you up after a cold afternoon on the terraces!
Apart from tasting great, the other good thing about it is that (after the first couple of stages) you can simply throw it in the slow cooker and leave it to "do its thing".
Serve with couscous - you can use rice, but it's really not the same...
Here's the list of what you need:
What To Do
- 2lbs lamb, cut into 1 inch cubes
- A little plain flour
- 2 tablespoons olive oil
- 2 cloves of garlic, crushed
- 1 inch of fresh ginger, grated or very finely chopped
- 1 bunch of spring onions, chopped
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 red chilli, deseeded and finely chopped
- ½ teaspoon each of salt and ground black pepper
- 1 teaspoon ground cinnamon
- 1 x 400g tin chopped tomatoes
- 1 pint chicken stock
- 10-15 dried apricots, halved
- 6-8 pitted prunes, chopped
- 2oz raisins
- 3 tablespoons of chopped fresh coriander (cilantro)
- Flaked almonds
- Lightly roll the lamb in flour, and then fry in the olive oil until browned on all sides
- Remove the lamb from the frying pan and place in a casserole dish or slow cooker
- Add the garlic, ginger, spring onions, cumin, ground coriander, red chilli, salt, black pepper and cinnamon to the frying pan
- After a couple of minutes remove the frying pan from the heat and add the spice mixture to the meat, along with the chopped tomatoes and chicken stock
- If using a slow cooker, cook on "low" for 4 hours. If using a casserole, cover and place in a pre-heated oven at 160C/310F/Gas 2½ for an hour
- Add the dried apricots, prunes, raisins and 2 tablespoons of chopped coriander. Stir well
- Conitnue cooking for a further 2 hours (slow cooker) or ½ hour (casserole)
- Garnish with more chopped coriander and a few flaked almonds