Lebanese tagine

Ingredients

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

Method

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.