Special Diet

Spicy Lamb Tagine

cook 30 mins
Tags: Gluten free
  • 2 tablespoons olive oil
  • 750 g (1½ lb) shoulder of lamb, cut into cubes
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 500 ml (17 fl oz) chicken stock
  • 2 tablespoons tomato purée
  • 1 teaspoon soft dark brown sugar
  • 75 g (3 oz) dried apricots
  • 50 g (2 oz) prunes
  • 50 g (2 oz) flaked almonds, toasted
  • cooked quinoa, to serve
  • Heat the oil in a large casserole over a medium heat and brown the meat (you may have to do this in batches), then remove with a slotted spoon and set aside.
  • Add the onion and garlic to the pan and cook for 2–3 minutes, then stir in the spices and cook for a further minute.
  • Return the lamb to the pan with the stock, tomato purée, sugar and dried fruit. Bring to the boil, then simmer for 25 minutes.
  • Serve sprinkled with toasted flaked almonds, with cooked quinoa.
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