This lamb tagine was made using my Le Creuset Tagine. It is the perfect slow cooker and works both on the stove top, and in the oven.
Please excuse this dismal photograph which was taken with a cell phone. It does not reflect just how tasty this meal is.
- 15 mls olive oil
- 250 g stewing lamb (you can use neck or shoulder)
- 15 mls cumin seeds
- 2.5 mls cayenne pepper
- 5 mls dried mint
- 5 mls dried rosemary
- 15 mls tomato paste
- 1 handful fresh coriander, roughly chopped, for garnishing
- cous cous for serving
- heat the oil in a tagine or casserole dish
- seal the lamb
- once the lamb is brown add the dried spices, herbs and tomato paste
- add ½ a cup of water, cover and cook until the lamb is soft, checking every now and then to make sure there is enough liquid in the pot
- prepare your cous cous
- stir the coriander into the lamb and serve
Let’s discuss the ingredients. You can use any cheap cut of lamb as the dish cooks for a long time. I prefer the shoulder as it yields nicer small cuts of meat. Cumin seeds add the most amazing flavour to a lot of dishes. Dry fry them on a low temperature in a non stick pan. This way you will extract the most from the essential oils contained in the seeds. As soon as you can smell the spices you know they are ready to be used. Cayenne pepper adds heat. Use less if your palate cannot take the heat, or more if it can. Mint and lamb go hand-in-hand. Dried mint gives an intense flavour and can be added at the start of the cooking process. If you would prefer to use fresh mint, add more and towards the end of the cooking process. The same goes for rosemary.
Read my tagine review here