Lamb in Moroccan Tagine Sauce
- 500g Lamb Cubed
- Stir! it up Moroccan Tagine Sauce
- 5ml fine ginger and 2 ml fine cumin (optional)
- 1 TBS Olive Oil
- 400-500 ml water or stock
- Salt & Pepper
- 50g Roasted Almonds chopped
Heat the oil in a heavy-bottomed pot.
Rub the Lamb cubes with the ginger and cumin mix. Add to the hot pot and turn the meat regularly until browned all over.
Remove the meat from the pot and use the same pot to reconstitute sauce as per instructions.
Add meat back into the pot. Add Salt & Pepper to taste. Stir, bring briefly to the boil. Reduce heat, cover and simmer for an hour and a half or until the meat is soft and tender, either in the oven or on stovetop.
Add chopped Almonds 20 minutes before the meat is ready. Stir through.
Serve on Couscous with chickpeas or rice with plain yogurt, fresh mint and coriander
Chef's tip: If time allows, let spiced meat rest for 30 minutes. If time is really tight, lamb will be ready after 20 minutes, but flavour develops over time.