Lamb Tagine

INGREDIENTS

20g butter
1kg lamb shoulder or dice
1 onion chopped (optional)
1 carrot chopped (optional)
1 clove garlic, crushed
1/4 tsp of each of ginger, cinnamon, cumin, turmeric, coriander, smoked paprika
Pinch of saffron
500ml passata
500ml chicken stock
50g dried apricots, roughly chopped

METHOD

Salt the lamb and put in the fridge for 2 hours. Melt the butter in a casserole dish, and then add the lamb. Fry to brown on all sides, and set aside. Fry the onion, carrot and garlic, with the spices and then return the meat. Heat the stock with the chopped apricots and then add to the meat. Add the passata. Put the lid on and put in a 180 degree oven for 3 hours to slow cook. Squeeze in some fresh lemon just before you serve, and garnish with fresh coriander, pomegranate seeds, a dollop of yoghurt and slivered almonds.

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