Lamb & Onion Saffron Tagine

Serves 4

Ingredients

  • 4 tbsp Olive oil
  • 1lg/2lb/4oz Lamb, cut into 5cm/2" cubes
  • 3 large Onions, cut into 8 segments
  • 1 Clove Garlic, crushed
  • 2 ½cm/1" Fresh Ginger, chopped
  • ½ Stick cinnamon
  • 6 Saffron Strands
  • 1x 400g/14oz tin Tomatoes
  • 600ml/1pt Chicken stock
  • 10g/1/4oz butter
  • 25g/1oz Blanched Almonds
  • 25g/1oz Dried Cranberries
  • 1 handful Coriander, chopped

Method

  1. Preheat the oven to 190C/375F/Gas No 5
  2. Heat 2 tbsp oil in a pan & fry the lamb until browned. Remove from the pan.
  3. Heat the remaining oil & fry the onion & garlic for 10 minutes until softened. Add the ginger & cook for 1 minute. Add the cinnamon, saffron, tomatoes & stock. Bring to the boil, remove from the heat & add the lamb. Cook for 1- 11/2 hours until tender.
  4. Heat the butter & fry the almonds for 1 minute until golden brown, add the cranberries.
  5. Serve the tagine with cous cous & almonds, cranberries & coriander on top.