This dish is inspired by a lamb tagine introduced to me by a French-Moroccan friend and is now my version of it!
13kg boned lamb shoulder cut
|1 teaspoon ginger garlic paste|
|1 tablespoon ground cumin||1 x 400g can tomatoes|
|1 teaspoon fennel seeds||1 tablespoon grated ginger|
|1/2 teaspoon black pepper||1 large carrot, chopped|
|1/2 teaspoon paprika||1 large potato, chopped|
|1/2 teaspoon ground cinnamon||1 tablespoon lemon zest|
|Salt to taste, oil as needed||1 x 400g can chickpeas|
|1 large onion||2-3 cups chicken broth|
|Coriander to garnish|
1. Coat lamb with cumin, fennel seeds, paprika, black pepper, cinnamon and salt.
2. Heat two tablespoons of oil in a heavy pan and seal the lamb on a medium-high heat, turning occasionally. Set aside the lamb once it has browned.
3. Add oil to the same pan. Then add onion and saute until translucent.
4. Add ginger garlic paste, fresh grated ginger, tomatoes. Let simmer for 5 - 10 minutes.
5. Add carrot, potato, lemon zest, chickpeas and chicken broth, then add the lamb back in and bring to the boil.
6. Slow cook for 1 hour in the pressure cooker.
7. Garnish with coriander to serve alongside couscous flavoured with almonds, sultanas, mint & lemon.