I haven’t cooked lamb tagine for a while, but it seemed the perfect dish given the horrible weather at the moment. Here is how I cooked it. Fry cubes of fillet of lamb til brown, take out with a slotted spoon. Fry whole shallots, garlic, chilli and fresh ginger for about 10 mins. Take out with slotted spoon. Add chicken stock, passata and a little red wine. Return lamb and cook for 30 minutes, along with a healthy mix of yummy spices and a cinnamon stick. Re-add shallots and continue to cook. Add prunes and apricots near the end. And finally mange tout for a little greenery!! Delicious with couscous, pine nuts (which are partially baked in the oven first) and coriander and a fresh green salad 😉
gconole 