How’s your day been lovelies? If its been anything like mine it started out badly then got worse from there. As days go I’ve certainly had better. I’ve had worse too mind don’t worry.
The old soul has been troubled today. Come 7pm it definitely needed a bit of soothing. Luckily slow cooked lamb tagine was on the menu. I love a slow cooked lamb dish and this tagine ticks all the boxes. Minimum effort maximum flavour.
Lamb ( a large lamb shank was plenty for me and T) or use a half leg or a shoulder
1 Onion roughly cut
1 Red Pepper roughly cut
1 Bulb of Garlic (but always with your hearts people, always measure with your hearts)
1 Pack Baby Corn
Handful of Dried Apricots
2 Preserved lemons
1 tbsp Molasses ( I used mulberry molasses but whatever you have is good)
1 tbsp Tomato Puree
2 tsp Honey
Ras el Hanout
Salt and Pepper (all to taste)
1 Pint lamb or chicken stock
Handful of ground or flaked Almonds
Pre heat the oven to 130o
Add everything except the lamb and the almonds into a tagine dish.
Season the joint of lamb well and seal in a hot frying pan
Put the lamb in the pot with everything else.
Cook on 130o for 2 hours
After 2 hours add in the Almonds and turn the oven down to 100o
Cook for a further 4.5 hours until the lamb is fall off the bone tender
Serve with cous cous or flatbreads or of course both! Who doesn’t love a double carb!
If you don’t have a tagine dish a slow cooker will work just as well. 2 hours on high 4.5 hours on low.
It’s good for you this one and not just because it tastes nice.
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