6 Garlic Cloves

Lamb tagine

Ingredients

5 onions

6 garlic cloves

1x5ml spoon (1tsp) saffron strands

2kg (4lb 6oz) lamb neck fillet

Black pepper

3x15ml spoon (3tbsp) oil

2x 5ml spoon (2tsp) ground turmeric

2x 5ml spoon (2tsp) ground ginger

1x 15ml spoon (1tbsp) ground coriander

1x 15ml spoon (1tbsp) ground cumin

1x 15ml spoon (1tbsp) ground cinnamon

500ml (1pt) water

500ml (1pt) fruity ale

2 cinnamon sticks

250g (9oz) dried prunes

250g (9oz) dried apricots

3x 15ml spoon (3tbsp) honey

500g (1lb) couscous

800ml (1½pt) water

200g flaked almonds

Equipment

Weighing scales, knife, 2x chopping boards, measuring spoons, frying pan, mixing spoon, kettle, large mixing bowl, baking tray, oven gloves and fork.

Method

Prepare the ingredients:

peel and finely chop the onions
peel and crush the garlic
crush the saffron strands.

Using a clean knife and chopping board, trim the neck fillet, cut into large cubes and season with a few twists of black pepper.
Heat 2x 15ml spoon (2tbsp) oil in a non-stick frying pan, brown the meat on all sides in small batches and set aside.
Fry the onions and garlic in 1x15ml spoon (1tbsp) oil until soft.
Stir in the turmeric, ginger, coriander, cumin and cinnamonand cook for 2-3 minutes.
Return the meat to the pan with and add the water (500ml(1pt), ale, saffron and cinnamon sticks.
Reduce the heat and cover the pan.
Simmer gently for an hour.
After 30 minutes, add the dried fruit and honey to the tagine.
Simmer for a further 30 minutes.
Remove the cinnamon sticks and set aside.
Pre-heat the grill.
Place the couscous in a bowl and pour over 800ml (1½)of boiling water
Cover the couscous and leave to stand for 10 minutes.
Place the flaked almonds onto a baking tray and grill for 2-3 minutes until lightly toasted.
Stir the almonds to the couscoususing a fork.
Serve the Lamb tagine with the couscous.

Top tips

Cooking the meat in small batches will avoid overcrowding the pan.

Did you know?

When shallow frying meat prior to slow cooking, the heat causes non-enzymatic browning called the Maillard reaction where the amino acids (the building blocks of protein) react with a reducing sugar.
Lamb neck fillet consists of a small group of muscles which are situated either side and close to the backbone in the shoulder area of the carcass.

Nutrition information per 100g/serving:

Energy 1027/5019kJ, protein 11.9/58.1g, carbohydrate 28.6/139.7g, carbohydrate of which sugars 6.5/31.5g, fat 9.9/48.4g, saturated fat 3.0/14.5g, dietary fibre 1.2/6.0g, salt 0.08/0.4g, iron 3.4/16.4mg