Easy
Serves 10
Ingredients
6 tbsp olive oil
4 onions, thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks - Optional (I use chicken sometimes but lamb is excellent)
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata (Tomato Puree)
5 pcs potatoes, cut into chunks (Recipe has sweet Potatoes)
350g pitted dates
Chilies to taste
Salt to taste
TO SERVE
100g blanched almonds, toasted
good handful coriander, roughly chopped
Method
1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat (your option) in batches, and then fry on all sides until lightly colored. Return all the meat to the pan, stir in all the spices and cinnamon sticks, and then cook the meat.
2. Add the passata (tomato puree) and 800ml water, and then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender. I have used chicken and turns out excellent as well.
3. Add the potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.
Served with Rice and all kinds of Rotis.
* This is one of those wonderful dishes that improves with keeping in the freezer after making. It can be freeze up to months and taken out and add little water and reheat to enjoy.*
