Lamb Tagine with Coriander and Spices Recipes

Ingredients :

4 lamb chump chops

2 garlic cloves, crushed

pinch of saffron strands

1/2 tsp ground cinnamon, plus extra to garnish

1/2 tsp ground ginger

1 tbsp chopped fresh coriander

1 tbsp chopped fresh parsley

1 onion, finely chopped

3 tbsp olive oil

1.25 cups lamb stock

1/2 cup blanched almonds, to garnish

1 tsp sugar

salt and freshly ground black pepper

Season the lamb with the garlic, saffron, cinnamon, ginger and a little salt and black pepper. Place on a large plate and sprinkle with the coriander, parsley and onion. Cover loosely and set aside in the fridge for a few hours to marinate. Heat the oil in a large frying pan, over a moderate heat. Add the marinated lamb and all the herbs and onion from the dish. Fry for 1-2 minutes, turning once, then add the stock, bring to the boil and simmer gently for 30 minutes, turning the chops once.

Meanwhile, heat a small frying pan over a moderate heat, add the almonds and dry fry until golden, shaking the pan occasionally to ensure they color evenly. Transfer to a bowl and set aside. Transfer the chops to a serving plate and keep warm. Increase the heat under the pan and boil the sauce until reduced by about half. Stir in the sugar. Pour the sauce over the chops and sprinkle with the fried almonds and a little extra ground cinnamon.

Serves 4

This is a version of a Moroccan-style tagine in which chops or cutlets are sprinkled with spices and either marinated for a few hours or cooked straightaway.

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