Lamb TaginePrep.Time: 30 mins
Cook.Time: 2½-3½ hrs
ToolsLarge Oven-proof Saucepan
Pestle & Mortar
Ingredients600g/1lb 5oz Lamb
2 Large Onions
4 Cloves Garlic
1 Tin Chopped Tomatoes
2 Tbsp Tomato Puree
2 Lamb Stock Cubes
500ml/1Pt Hot Water
2 Tbsp Plain Flour
2 Tbsp Olive Oil
2 Tbsp Ginger
2 tsp Cinnamon
2 tsp Coriander Seeds
2 tsp Paprika
2 tsp Turmeric
½ tsp Cayenne Pepper
MethodPre-heat the oven to 160°c / 320°f / Gas Mark 3.
Mix flour, cayenne pepper, paprika and turmeric in the mixing bowl.
Chop lamb into bite size chunks.
Add lamb to flour mixture and coat well.
Add olive oil to saucepan.
Fry meat in batches, removing to a plate when browned.
Slice the onions finely, add to the saucepan and fry until softened.
Finely chop garlic and add to the onions with the cinnamon.
Crush the coriander seeds using the pestle and mortar.
Finely chop the ginger.
Add the remaining flour mixture, stock cubes, ginger and crushed coriander seeds.
Stir well to coat the onions.
Add the chopped tomatoes and stir well.
Return the meat to pan along with any juices that have come out.
Add the hot water and tomato puree and stir in well.
Season with black pepper to taste.
Place in the oven for 1 hour.
Remove from oven and stir well.
Return to oven for 1 hour.
Serve with mashed potatoes or rice.
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