Lamb Tagine with Pomegranates
BakingQueen74
BakingQueen74
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Ingredients

  • 675 g/1 1/2 lb lean boneless lamb shoulder or leg, cut into
  • 2.5 cm/1 inch cubes
  • 30 ml/2 tbsp oil
  • 1 medium onion, peeled and finely chopped (or 1 x 300 g pack diced onions)
  • 2 garlic cloves, peeled and crushed or 10 ml/2 tsp garlic purée
  • 1 x 170 g jar tagine paste or 45 ml/3 tbsp tagine spice (I used ras el hanout)
  • 450 ml/3/4 pint hot water (I used 300 ml in the slow cooker)
  • Salt and freshly milled black pepper
  • 3-4 dried apricots, roughly chopped
  • 45 ml/3 tbsp freshly chopped coriander
  • 30 ml/2 tbsp fresh pomegranate seeds

Instructions

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