Easter Lamb Tagine with Figs and almonds
A twist on the traditional Easter Lamb dish and perfect after a busy day out and about enjoying the holiday. Also a brilliantly convenient dish to come home to after a busy day at work. It’s a deliciously tender,
mouth-wateringly tasty and easy dish to do.
Serves 4
Preparation time: 10mins.
Ingredients:
1 tablespoon of Olive Oil
750g (1.5lbs) of Diced lamb
1 onion, chopped
2 cloves of diced garlic
2.5cms of root ginger finely chopped
2 tablespoons of flour
1 pint(600ml) of lamb stock ( a cube will be fine!)
1 teaspoon of ground cinnamon
pinch of cummin/chilli or tumeric – any or all will do.
75g Dried Figs (Tesco have them) – trim off the stalks or leave them out if you dont “do” figs!
40g toasted flaked almonds – for garnish – they really move the dish up a notch.
Salt and pepper
Method:
Heat the oil in the inner pot and add teh lamb pieces a few at a time until all the pieces are added then fry, stirring until browned and remove from the pot.
Add the onion to the pot and fry until begining to turn golden. Stir in the garlic and ginger, then mix in the flour. Gradually stir in the stock. Add the spices, figs and a little salt and pepper and bring it to the boil.
Once boiling, put the lid on and simmer for 5 minutes. Turn off the heat and transfer to the outer Thermal Cooking pot. Close the lid and leave to cook for 5-7 hours. If you leave for longet it will not matter.
Serve with rice/couscous/pasta or potatoes…whatever you prefer
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