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Moroccan Lamb Tagine
1 tbs olive oil 1 onion, sliced 450g (1lb) lamb, diced 1 packet Schwartz Moroccan Lamb Casserole Recipe Mix 200g (7oz) tin chopped tomatoes 300ml (1/2 pint) water 50g (2oz) dried apricots and/or sultanas 25g (1oz) flaked almonds (optional)
This Moroccan Lamb Tagine is mildly spiced with cinnamon, coriander and cumin, with added sweetness from the apricots and honey.
STEP 1
Heat the oil in the tagine base over a medium heat and fry the onion for 3-4 minutes until softened. Add the lamb and cook for 4-5 minutes.
STEP 2
Blend the pack contents with the water and add to the dish with the remaining ingredients. Bring to a gentle simmer.
STEP 3
Reduce the heat to low, cover with the tagine lid and cook very gently on the stove top for 2 hours, stirring occasionally.
Add spices at the beginning of cooking so that they do not have a raw taste and their aromatic flavours have time to permeate the whole dish.
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