Moroccan Spiced Lamb Tagine

Ingredients

• 1.2 kg lamb shoulder, cut into large cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika (optional)
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 can (400 g) chopped tomatoes
• 2 cups lamb or beef stock
• 1 cup dried apricots, halved
• 1/2 cup pitted dates, halved
• 1 can (400 g) chickpeas, drained and rinsed
• 2 tbsp honey
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped fresh parsley
• Toasted flaked almonds (optional, for garnish)

Method

1. Heat the olive oil in a large pot or tagine over medium-high heat.
2. Season the lamb with Smoke Craft, Garlic Melt, cumin, coriander, cinnamon, smoked paprika (if using), salt and black pepper.
3. Brown the lamb in batches until well coloured, then remove and set aside.
4. In the same pot, sauté the onion for 4–5 minutes until softened.
5. Add the garlic and cook for 1 minute.
6. Stir in the tomato paste and cook for another 1 minute.
7. Add the chopped tomatoes and stock, then return the lamb to the pot.
8. Cover and simmer gently for 1½ hours.
9. Stir in the apricots, dates, chickpeas and honey.
10. Continue cooking for 45–60 minutes, or until the lamb is fork-tender and the sauce has thickened.
11. Stir through the fresh coriander and parsley.
12. Garnish with toasted flaked almonds if desired and serve hot.

BlixSam Tip

• Couscous
• Buttered basmati rice
• Warm flatbread
• Greek yoghurt
• Roasted vegetables