SPICE WORLD
LAMB TAGINE
SERVES 4 PREP 20 MINS COOK 2 HOURS 40 MINS
• 750g lamb shoulder, trimmed, cubed
•1/3 cup seasoned flour
• 2 tbsp olive oil
• 6 eschalots, peeled, halved
• ½ tsp each ground ginger, turmeric, cinnamon, cumin
• 3 cups chicken stock
• ½ bunch coriander, stems chopped roughly
• 1 red capsicum, seeded, sliced
• 400g can chickpeas, rinsed, drained
• 100g baby spinach leaves
• ½ cup whole green olives
• 1 tbsp preserved lemon rind, sliced
1 Preheat oven to 150°C.
2 Dust lamb in flour, shaking off excess. In a large flameproof casserole dish or tagine, heat oil on high. Brown lamb and eschalots, in two batches, 3-4 mins each until golden.
3 Return all meat to dish with spices and cook 1 min until fragrant. Add chicken stock and coriander stems. Bring to a simmer.
4 Bake, covered, 2 hours. Stir through capsicum. Bake, covered, a further 25-30 mins.
Stir chickpeas and spinach through. Scatter with olives and lemon.
