A Tagine is an earthen wear pot traditionally used to cook over hot coals, they can be used on a gas or electric hob if a “defuser” is put between the heat and the pot, if you don’t do this is it may crack. I prefer to use my tagine in the oven, the purists will complain but it works for me.
2 tbsp sunflower oil
2 large onions, peeled and finely chopped
2 garlic cloves, crushed
1kg lamb cubed, I had small lamb chops
25g plain flour
2 tsp ground paprika
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground turmeric
salt and freshly ground black pepper
400ml tomato passata with 200ml of water
250g ready-to-eat dried apricots,
2 Lge Carrots
400gm jar Chickpeas
Preheat the oven to 160°C (fan 140°C/325°F
Fry the garlic and the onions slowly in the oil till golden brown
If you are using cubed lamb add this now, then sprinkle in the flour together with the paprika, cumin, cinnamon, turmeric, salt and pepper.
If you’re using larger cuts of meat brown them separately.
Put all the ingredients in the Tagine, add the tomato, apricots carrots and chick peas. Cook in the oven for about 21/2 hrs.
Remove from the oven.
And serve, I love using cous cous, it just works so well with the tagine.
Decorate with parsley.