Moroccan Lamb Tagine

Ingredients

• 1 kg lamb shoulder
• 4 small sweet potatoes, cut into chunks
• 250 g sliced green beans
• 1 large onion, finely sliced
• 2-3 large tomatoes, quartered
• 4 garlic cloves, finely chopped

• 1 (8 ounce) can plum tomatoes
• 1 small handful cashew nuts or pistachio nut
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 pinch saffron, soaked in water (30 min, whisky glass full)
• salt and pepper
• 2 teaspoons cinnamon
• squeeze honey

Directions

1. 1

   Preheat oven to Gas mark 7 (220degrees).

2. 2

   Cut meat from lamb shoulder in 4cm cubes.

3. 3

   Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.

4. 4

   Add sliced onions, tomatoes and garlic and some more spice…. Allow to brown.

5. 5

   Add saffron and water, stir for 3 – 4 min, add remaining spice.

6. 6

   Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.

7. 7

   Leave to simmer for 3 - 4 min.

8. 8

   Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.

9. 9

   Transfer to oven proof dish – no lid.

10. 10

    Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).

11. 11

    Cook for another 1hr.

12. 12

    Add sliced green beans and return to oven for another 30 minute.

13. 13

    To serve:.

14. 14

    1 cup of cous cous – pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 – 4 minute.

15. 15

    Sweet nutty butternut - 1 butternut, diced and boiled.

16. 16

    Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan – cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.

17. 17

    2 tbsp Greek yoghurt per person, mixed with finely chopped mint.

18. 18

    Roughly chopped coriander leaves to finish.