Moroccan Lamb Tagine
11 tbsp Country Range Moroccan Spice Seasoning
450450 g diced leg of lamb
1 1 large onion, peeled and sliced
2 2 cloves garlic, peeled and crushed
150150 g Country Range Dried Apricots
400400 g Country Range Chick Peas, drained
600600 ml lamb stock
11 tbsp oil
fresh coriander, to serve
100100 g Country Range Flaked Almonds, browned, to serve
County Range Cous Cous
- 1Heat the oil in a flame proof casserole dish, fry the onion for a few minutes until softened, stir in the garlic, Moroccan Seasoning and lamb and cook stirring until the lamb is browned.
- 2Add the remaining ingredients. Cover the casserole and transfer to a pre-heated oven. Cook at 170°C/325°F/Gas Mark 3 for 2-2.5 hours until the lamb is tender (check there is sufficient liquid during cooking).
- 3Garnish with coriander and almonds and serve with cous cous.