Lamb Tagine

Source: Leith's School of Cooking

Notes: This recipe can be made in advance, left to simmer, and reheated when needed.

Servings: 6-8 people

1.6kg (3lb) shoulder of lamb. or neck fillets
1 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper
1 tsp ground coriander
1 tsp cumin
1 tsp cayenne pepper
1 tsp tumeric
1 tsp ground ginger
oil
1 heaped tsp plain flour
280g (10oz) Spanish onions, chopped
3 cloves garlic, peeled and finely chopped
1 1/2 pints (750ml) white chicken stock or water
225g (8oz) tinned tomatoes
110g (4oz) raisins, soaked in water
110g (4oz) dried apricots, chopped and soaked in water

To serve
1 tbsp fresh mixed herbs, chopped (like coriander and flat leaf parsley)
toasted flaked almonds

• Take meat off the bone and cut into 1 1/2inch cubes, trim the meat of much of the membrane and fat. Toss the cubes of meat in the ground spices
• Heat the oil in a large saute pan, add the onions and cook until soft but not coloured, add the garlic and continue to cook for 30 seconds
• Add the meat to the pan and cook for a further 5 minutes over a medium heat. Add the flour to the pan and cook for a further minute
• Add enough stock to cover and add the tomatoes, bringing slowly up to the boil. Season with salt and pepper. Reduce the head, cover the pan and simmer for 40 minutes
• Add the raisins and the apricots and simmer for a further 20 minutes. Season to taste
• When ready to serve, stir through the coriander and flat leaf parsley and scatter over the toasted flaked almonds. Serve immediately.