Lamb Tagine
A Moroccan style lamb tagine bursting with flavours of the Middle East. Slow cooked until the lamb is melt in your mouth tender. Plump chick peas and green olives finish this dish off perfectly. I love foods from all over the world. My version of lamb tagine is particularly delicious as it contains some of my favourite flavours from the Middle East - cumin, saffron, ginger, and paprika. Subtle hints of fresh orange combined with the luscious sauce of rich tomato and Spanish onion work perfectly with succulent Western Australian lamb. To finish off I add chick peas and green olives to create a textural delight. You can serve this with couscous or rice….or just dig in!
Ingredients
Beef stock GF, Lamb, Spanish onion, Diced tomatoes, Chickpea, Green olives, Tomato paste, Garlic, Paprika, Saffron threads, Orange peel, Bay leaves, Olive oil.
Preparation and storage notes
Re-heat from frozen at 180 degrees celsius for 30-40 mins (until piping hot). 1kg will take 45-60 minutes at 180-200 degrees celsius.