Ingredients
Spice mix
1 tablespoon ground ginger
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 tablespoon ground turmeric
1½ tablespoons paprika
Spice paste
4 garlic cloves
1 brown onion, roughly chopped
1 red chilli, seeded and chopped (or dried equlivant – 1/2 tsp flakes suits us)
1 teaspoon ground white pepper
½ teaspoon salt
For the tagine
600 – 800 grams meat (chicken thighs, lamb shanks or beef chuck)
3 tablespoon olive oil
1 onion, sliced
A variety of vegetables (e.g. carrots, sweet potato, pumpkin, normal potato, capsicum etc)
400 g tin diced tomatoes
75 g dried apricots (OPTIONAL – I leave this out)
2 tablespoons clear honey
3 bay leaves
1 teaspoon salt
Chicken or vegetable stock to just cover
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DIRECTIONS
- Trim / dice meat in large chunks, season well with salt and freshly ground black pepper.
- Place spice paste ingredients in blender or food processor and blend to a smooth paste.
- Place spice mix into a small bowl and mix together, sieve if necessary.
- Heat olive oil in a large flameproof casserole dish. Add meat pieces and brown. Set aside.
- Add the spice paste to the remaining oil and fry gently for 3 minutes.
- Add spice mix and fry for a further minute.
- Add onion, vegetables, tomatoes, apricots and turn over a few times in the spice mixture.
- Return the meat to the pan and add the honey and enough stock to not quite cover the meat.
- Add bay leaves and 1 teaspoon salt. Bring to the boil and leave to simmer very gently, 1½ – 2 hours, turning the meat occasionally.
- Serve with couscous or rice.
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ORIGINAL SOURCE: http://www.bestrecipes.com.au/recipe/Moroccan-Lamb-Tagine-L2220.html