lamb tagine with leftover roast lamb leg
Ingredients (Serves 4):
1 tbsp olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp smoked paprika
1 tsp ras el hanout
400g tin chopped tomatoes
150ml lamb or chicken stock (or leftover gravy)
1 tbsp tomato purée
6–8 dried apricots, halved
6-8 dates, chopped
600–700g pre-slow-cooked lamb
Salt and pepper, to taste
Fresh coriander or parsley, for garnish
Optional: a handful of toasted almonds or flaked almonds to serve
Method:
Soak the dates and apricots in boiling water (just enough to cover) to soften and set aside.
Heat olive oil in a large pan over medium heat. Add the onion and cook gently for 5–7 minutes until soft and golden. Add the garlic and cook for another minute.
Stir in the cumin, cinnamon, coriander, ras el hanout and paprika. Cook for 30 seconds until fragrant — this is what gives the tagine its signature aroma.
Add the chopped tomatoes, tomato purée, stock (or gravy). Stir well and bring to a gentle simmer for about 15 minutes until slightly thickened.
Stir in the pre-slow-cooked lamb. Let everything simmer together for another 10–15 minutes until the lamb is piping hot and tender, and the sauce has thickened further.
Add the apricots, dates and soaking liquor. Taste and adjust seasoning with salt and pepper. Scatter with chopped coriander or parsley and finish with toasted almonds for a bit of crunch.