Lamb Tajeen

Lamb diced about 500g
Onion chopped
Garlic finely chopped (JtE may wish to omit this ingredient)
Paprika 1 tsp
Ground Ginger 2 tsp
Turmeric 1 tsp
Cinnamon 1 tsp
Cayenne Pepper 1 tsp
Sultanas, good handful
Dried Apricots 4oz (chopped)
Flaked Almonds, good handful
Honey 1 tablespoon
Saffron 1 strand
Lamb stock 1 pint (made with stock-cube)
Large can chopped tomatoes
1 can Chair de tomate (which you can get in Sainsbury’s) or a good dollop or 2 of tomatoe puree.

Cook the onion and garlic in a large pan with a little oil until softens.
Mix the dried spices together in a bowl and add the diced lamb, coat the lamb well. Add the lamb to the onions and garlic in the pan and brown gently. Add the lamb stock, chopped tomatoes, apricots, sultanas, almonds, saffron. Bring to the boil, and then simmer gently to allow the liquid to reduce slightly.

At this point depending on the time available, you can either allow this to continue simmering gently on the hob for a further 30mins or so. Or you can transfer to a slow cooker for a couple more hours, an occasional stir and tasting required!

If you haven’t got a slow cooker you can cook it for a further 1hr in the oven but you’ll need to add a bit more liquid (such as a carton of tomato juice) to make sure it doesn’t boil dry.

This amount should feed 4, comfortably. I usually manage one portion on the day and four portions for the freezer. It goes well with rice or cous cous. Some of the amounts of the ingredients are vague-ish to allow for individual variation and taste.

TF

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EtU