This filling dish is ideal to cook up at the start of the week before freezing to be eaten whenever you feel like it or cook it up on a weekend.
The third and final recipe in my mini series for the Live Peasant challenge, this Moroccan dish is one of my parents and kids’ favourites.
All are time effective dishes which save waste and money and can be made in one pot or tray.
Always opt for the Red Tractor quality assured meat when you buy your cuts.
Lamb Tagine with Pomegranates
Preparation time: 20-25 minutes
Cooking time: Approximately 2 hours 10 minutes
- 675g/ 1½lb lean boneless lamb shoulder or leg, cut into 2.5cm/ 1inch cubes
- 1 medium onion, peeled and finely chopped OR 1 x 300g pack diced onions
- 2 garlic cloves, peeled and crushed or 10ml/ 2tsp garlic puree
- 1 x 170g jar tagine paste or 45ml/ 3tbsp Tagine spice paste
- 450ml/¾pint hot water
- Salt and freshly milled black pepper
- 3-4 dried apricots, roughly chopped
- 45ml/3tbsp freshly chopped coriander
- 30ml/2tbsp fresh pomegranate seeds
1. Heat the oil in a large 1.7L/ 3pint ovenproof dish, add the onions and garlic. Cook for 2-3 minutes.
2. Add the paste and lamb. Cook for 4-6 minutes, stirring occasionally.
3. Add the water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
4. 20 minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.
5. Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice.
This recipe works well in a low oven at Gas mark 3, 170°C, 325°F
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