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Saturday, 20 April 2013

LAZY LAMB TAGINE

This lamb tagine is less fiery than a typical curry dish. The fruity ingredients add an underlying sweetness. If you are looking for a warm, slow yet gentle heat, then this is the dish for you. We like our dishes spicy, so we added the whole chilli. For those of you looking for something special without the hassle in the kitchen, this dish should tick all the boxes. Here's our easy recipe:

LAZY LAMB TAGINE
Ingredients
700g lean lamb (leg) cut into large chunks
35g each sultanas and flaked almonds
400g tin chopped tomatoes 
1 tablespoon tomato puree
40g dried apricots, chopped
**1 small chilli (I left mine whole and placed in the slow cooker - then removed before serving)
2 large onions - chopped
3 cloves garlic - chopped
1 small piece of ginger, grated
**2 tablespoons Ras El Hanout rub (large supermarkets should sell this)
600 ml stock (chicken, veg or lamb)
salt and pepper to taste
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Marinate the lamb overnight if possible in the Ras El Hanout rub. 

Brown the lamb pieces in the frying pan first. 

Lightly fry the chopped onions, adding the garlic for the last minute.

Place all the ingredients into a slow cooker and cook until lamb is soft and tender (that's the lazy bit).

Serve with either rice or couscous and yoghurt sprinkled with flaked almonds and paprika.

**Ras El Hanout is a ready made spice mix which can contain up to 20 different spices. It saves you having to buy all the separate spices for a tagine.  
**Leave out the chilli if you prefer less heat. Add more if you wish.
The whole tagine comes to around 1800 calories. This should give you six good portions. You could add a tin of chick peas (400 calories) and stretch the dish to feed a lot more. We served ours with rice because we fancied it. We've also made this with the traditional couscous.
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