Lamb Tagine Morrocon Style
2kgs Lamb Shoulder cut into 6 pieces
300mls Vegetable Stock
200gms Dried Apricots
200gms Prunes
150gms White Onions
150gms Sliced Beef Tomatoes
90mls Red Wine
50gms Butter
40gms Roughly Chopped Almonds
30gms Ginger Puree
27gms Extra Virgin Olive Oil
10gms Fresh Parsley
10gms Fresh Coriander
8gms Garlic Puree
2.5gms Turmeric
2.5gms Cinnamon
1gm Salt
0.2gms Fine Black Pepper
Heat oil in a large tagine, add the lamb pieces and brown all over. Put meat onto a plate, add the butter and onions and cook until lightly brownes. Overlap slices of tomato on top of the onions followed by the lamb. Mix the ginger and turmeric with red wine and drizzle this onto the lamb. Push the bunches of parsley and coriander and the cinnamon into the centre of the meat. Season Pour over the stock and cover the meat. Cover and leave to cook for 1 1/2 hours. Remove the herbs. Meanwhile replace the prune stones with some of the almonds. After the lamb has been cooking for 1 1/2 hours, uncover and skim away the excess fat from the surface. Put the prunes and apricots in among the meat and leave to simmer for 15 minutes. Scatter the remaining almonds and serve.