Lebanese tagine


Serves 2

  • 350g diced lamb shoulder
  • 40g spice shot
  • 200g fine diced carrot 10mm dice
  • 150g fine diced celery 10mm dice
  • 120g 20mm diced red onion
  • 100g 20mm diced red pepper
  • 20g flour
  • 8g smoked paprika
  • 2g ground cinnamon
  • diced dried apricots
  • 400g lamb stock - 1 lamb stock pot & 400ml water
  • 25g tomato puree
  • 400g chopped tomatoes
  • 45g sesame oil

To serve: cous cous pomegranate seeds fresh coriander


Mix the lamb shoulder with the flour and fry in a large non stick frying pan in sesame oil until browned.

Add the lamb to a casserole dish.

In the same pan, fry the carrot, celery, onions and peppers - once softened add to the casserole dish.

Add to the casserole dish, smoked paprika, cinnamon, dried apricots, lamb stock, tomato puree, chopped tomatoes and spice shot.

Put a lid on the dish and cook in a preheated oven at 180c fan for 2 hours.

Serve with cous cous, pomegranate and fresh coriander.