Lamb Tagine June 12, 2019 14:56



Spicy Lamb Tagine is a real crowd pleaser. It serves six so is great for feeding the family or a group of friends, or you can freeze it in smaller batches so that it'll do several nights

1 Pouch of Telegraph Hill Apricot Tagine
Extra Virgin olive oil
1kg Lamb neck fillet, cut into chunks or diced lamb shoulder
2 onions, halved and thinly sliced
3cm piece of ginger (peeled), finely grated
1 tbsp tomato purée
350ml chicken stock
10 cherry tomatoes
1 cinnamon stick
10 dates, halved
10 Kalamata olives, cracked and halved
Buttered couscous and coriander to serve


STEP 1 Mix the Telegraph Hill Apricot Tagine with 1 tbsp of Extra Virgin Olive Oil, season and toss with the lamb. Cover with Clingfilm and chill for at least 2 hours (or overnight).

 STEP 2 Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and marinade for about 5 minutes.

STEP 3 Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.