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Slow cooked lamb tagine
Slow cooked lamb tagine

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*We hope you got benefit from reading it, now let’s go back to slow cooked lamb tagine recipe. You can have slow cooked lamb tagine using 14 ingredients and 13 steps. Here is how you cook that. *

The ingredients needed to prepare Slow cooked lamb tagine:
  1. Take 1.25 kg chunked lamb shoulder
  2. Provide 2 teaspoons ground cinnamon
  3. Prepare 2 teaspoons ground cumin
  4. Get 1 teaspoon hot chilli power
  5. Get 1 teaspoon ground tumeric
  6. Prepare 1/2 teaspoon ground white pepper
  7. Provide 4 tablespoons olive oil
  8. Use 3 onions
  9. Use 3 garlic cloves
  10. Get 400 ml hot vegetable stock
  11. Use 200 g podded broad beans
  12. Provide 150 g dates
  13. Use Handful fresh coriander
  14. Provide Couscous to serve with
Instructions to make Slow cooked lamb tagine:
  1. Roughly chop three onions and set aside.
  2. Crush three bulbs of garlic and set aside.
  3. Put the lamb in a large bowl and add the ground cinnamon, ground cumin, chilli powder, turmeric and white pepper.
  4. Heat the extra virgin olive oil in a large frying pan over a medium heat. Add 1/2 the lamb and fry for 3 minutes until brown. Tip into a bowl. Brown the remaining lamb in the same pan and add to the bowl.
  5. Do not clean your frying pan. Keep it on a medium heat and add the onions and garlic. Fry in all that delicious left over lamb infused spices and oil. Fry for about 3 minutes until the onions are soft.
  6. Add your stock and all the lamb to the pan and bring to the boil.
  7. Transfer everything to your slow cooker and give a really good stir. Cook on high for 1 hour with the lid on.
  8. While that’s cooking pod your broad beans and set aside.
  9. If your dates arrived stoned remove their stones and set aside.
  10. Once the first hour is up add your broad beans, give everything a good stir and cook for another hour on high with the lid on.
  11. Once the second hour is up add your dates, give everything a good stir and cook for final hour on high with the lid on.
  12. Roughly chop the coriander.
  13. Plate up generous quantities of tagine with couscous and garnish with the fresh coriander.

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