INGREDIENTS
For the lamb tagine:
1 shoulder of Lamb, knuckle removed and cut into 2” dice
1½ tbsp ground ginger
2 tsp ground black pepper
2 tsp ground cinnamon
3 tsp ground turmeric
1½ tbsp paprika
1 tsp cayenne pepper
1 bulb garlic, peeled and crushed with salt
2 tbsp olive oil
450g (1lb) onion, grated
175g (6 oz) dried apricots, soaked in a little water
85g (3 oz) flaked almonds
55g (2 oz) sultanas / raisins
1 tbsp, runny honey
1 tsp saffron stamens, soaked in cold water
600ml (1 pt) tomato juice
600ml (1 pt) lamb stock
1 x 400g (4 oz) tin tomatoes, roughly chopped
1 pickled lemon, rind chopped
1 tbsp olive oil
25g (1 oz) coriander leaves, chopped
For the flatbreads:
255g (9oz) plain flour
2 tbsp olive oil
Pinch of salt
Water
Recipe continues
METHOD
For the lamb tagine:
Coat the lamb in half the ground spices and leave overnight.
Brown the lamb in half the oil in a heavy based, ovenproof saucepan over a high heat. Add the remaining spices, crushed garlic and grated onion. Allow the onion to soften without browning.
Add the apricots and their soaking water, the almonds, raisins/sultanas, honey, saffron, tomato juice, lamb stock and tomatoes.
Bring to the boil, then place in the oven for 2.5 to 3 hours at 170°C/325°F/Gas Mark 3.
Take out of the oven, remove meat and then reduce sauce over a high heat until thickened.
Fry the lemon rind in the remaining olive oil for a few minutes, then fold in the chopped coriander. Pour the reduced sauce over the lamb and garnish with the lemon and coriander.
For the flatbread:
Mix the flour, olive oil and salt in a medium bowl. Add just enough water to help the ingredients bind. The bread dough should not be too sticky. Remove the dough from the bowl and knead until soft and elastic. Cut the dough into four.
Take a rolling pin and roll dough until flat and the size of the small frying pan. Place the dough discs into frying pan and fry for 2 minutes either side or until crispy.