Lamb Tagine Recipe with Pomegranate and Mint Pesto

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I don’t know if it’s just me, but I seem to lose all control of my mind when I enter a supermarket.
I always enter with the best intentions, aiming to pick up only what I really need, but somehow it never ends up like that. Some sort of strip light induced stupor takes me and I find myself spending hours wondering the isles, completely zombified. A trolley is a definitely no go. It tempts my natural instinct to bulk buy like I’m preparing for the apocalypse. A mountain of food built up like a pyramid only to end up on the side of the conveyor or belt when I have maxed out my credit card. Embarrassing indeed.
It is only recently (and excuse me for being delayed in my discoveries) I have found the answer to the problem… It might have taken me twentysomething years realize, but the answer is LISTS. Oh lovely lists. The mind clearer, the purpose giver. Is there anything more satisfying then crossing out another thing you have done right, I think not…
I am very grateful to my little list. It is the reason I managed to buy what I planned to cook for the first time in ages.
Voila le tagine.

For this recipe I kept the lamb on the bone, because it gives more flavor and the sheer enjoyment of picking the meat off… If you wanted to serve it to friends as something more elegant, feel free to use neck of lamb sans bone. I would recommend you use the same quantity of meat though. We all know that second day spag bol is best, the same is true for stews too.

I made double quantity with the intention of saving leftovers for lunch the next day… there were no leftovers. I shall remind myself again to quadruple recipes when my brother is in the house.

Ingredients
Serves 2

  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 2 tsp Sweet Paprika
  • 1 tsp Hot Paprika
  • 500g neck of Lamb, on the bone
  • 1 tbs Honey
  • 1 tbs Olive Oil
  • 1 red Onion
  • 2 cloves Garlic
  • 400g Chopped Tomatoes, if you can use one out of a carton or glass bottle.
  • zest and juice of 1/2 Lemon
  • 50g Sultanas
  • 250ml Stock (either chicken or lamb)
  • 1 Sweet Potato

Method

Trim any excess thick lumps of fat off the meat. (Reserve the fat for later) Add the lamb to a large bowl with all the spices. Rub them into the meat, cover the bowl in cling film and put in the fridge to marinade for 4 hrs.

Pre-heat the oven to 150 degrees Celsius

Put a large frying pan over a high heat and add the fat to the pan. After a few minutes the natural fat oil will start to render out. Use this oil, and a dash of any extra oil to brown the meat on all sides.

Once the meat is browned, remove from the pan and set aside.

Roughly chop the onion and sweat over a medium heat in the oil. When soft add the sweet potato and garlic and cook for a further few minutes.

Add the lamb, sweet potato mixture, tomatoes, honey, lemon juice, zest, and stock to a casserole dish. Bring the pot to the boil over the stove. Then put a lid on the pan and put the tagine in the oven to cook for 2 1/2 hrs.

Remove from the oven, skim off any excess fat from the top of the pot.

Serve with rice or cous cous, fresh pomegranate and a dollop of lovely fresh mint and coriander pesto. Enjoy

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