Lamb and fig tagine
This Moroccan lamb and fig tagine is rich, flavoursome and full of African spices. The figs add a juicy sweetness and bring balance to the dish. It is loaded with vegetables and plenty of nutrient dense red meat making it a complete meal that everyone will love.
- 1 tbs ghee, beef dripping or lard
- 1 brown onion finley chopped
- 3 cloves garlic
- 500g lamb pieces
- 1/2 tsp ground cinamon
- 1/2 tsp cumin
- 1 tsp turmeric
- 3 white potatoes chopped into 2cm pieces
- 1 small sweet potato chopped into 2cm pieces
- 3 small carrots cut 1cm slices
- 250mls beef stock
- 1 cinamon stick
- 1 aubergine chopped into thin strips
- 10 dried figs
- 1 tbs slivered almonds
- Melt the ghee in a large pot. Add the onion and garlic and fry until it starts to go clear.
- Add the lamb and fry lightly until brown. Add the ground cinnamon, cumin and turmeric and stir to coat the lamb.
- After about five minutes add the potato, sweet potato and carrot. Pour in the beef stock and add the cinnamon stick.
- Bring the stock to the boil and cover the pan. Cook for about 10 minutes.
- Remove the lid and add the aubergine. Cover the pan and cook for a further 20 minutes or until the vegetables are soft.
- Remove the lid and add the figs and simmer uncovered for a further 15 minutes.
- Stir through the slivered almonds and serve.