Title: Lamb Tagine
Categories: Worrall tho, Worrall1
Yield: 1 servings

1 Shoulder of lamb; knuckle
-removed
1 sm Head garlic; peeled and
-crushed
; with salt
1 tb Ground ginger
1 ts Saffron
2 ts Turmeric
1 ts Paprika
1 ts Ground black pepper
1 ts Cayenne pepper
1 ts Ground cinnamon
1 lb Grated onion
1 pt Tomato juice
1 pt Lamb stock
2 lb Tomatoes; peeled, seeded and
; roughly chopped
6 oz Dried apricots; soaked in
-water
3 oz Flaked almonds
2 ts Liquid honey
2 oz Sultanas
1 oz Coriander; chopped
1 Pickled lemon rind; chopped
1 tb Olive oil

Coat the lamb with the paprika, cayenne pepper, black pepper and saffron.
In a hot pan, add the oil and brown the lamb on both sides for a few
minutes until the spices become crusty.

Pre-heat the oven to 150-170C. In a large pot, soften the grated onion,
garlic and salt, then add the cinnamon and turmeric. Add the sultanas,
almonds, apricots, honey, lamb stock and tomato juice.

Bring the dish to the boil and place in a slow oven for 2 hours.

Remove the pot from the oven and lift the lamb on to a serving plate. Skim
the fat from the top of the sauce with a ladle. Add the tomatoes and cook
for 3 minutes. In another pan, fry the pickled lemon rind and coriander in
some oil.

Spoon the sauce over the lamb and garnish with the lemon and coriander.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.