Lamb tagine


I was recently in Tunis, where I bought a tagine dish, so last weekend I had the chance to try it out. I love making tagines, such a wonderful mix of flavours. I tend to read recipes for inspiration, but then deviate, adding this and that. First fry the diced lamb, until brown, then remove from the pan. Next fry a chopped onion and some garlic (sometimes I add some fresh red chilli too). Return the meat to the pan and add cumin, turmeric, saffron and a cinnamon stick. I add some tagine mix if I have it. Oh and some honey. Add a jar of passata and some red wine and simmer for a while. Then add some chopped apricots and prunes. Transfer to the tagine dish and pop in the oven. I served this with couscous with roasted pint nuts and fresh chopped coriander. Simply delicious! Oh and I have to say the company was rather good too 😉