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Lamb tagine


I call this a "tagine" to suggest the Moroccan flavour of the food, even though I actually cook it in a saucepan. If you own a proper tagine dish, that would be the best thing to use, though you may want to use less wine and tomato juice in that case, as the liquid will not reduce so much.

If you can't find any decent orange chutney, use an onion chutney and add a few curls of orange zest to the pan as well.


Serves 4 for dinner, with flatbreads


400g lamb, cut into chunks (you can use tougher cuts like neck or shoulder as it is going to be slow-stewed to promote tenderness)
1 tin of tomatoes, chopped, with their juice
1 glass red wine
8 onions, roughly chopped
3 sticks of celery, diced
olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 tbsp orange chutney


To serve
1 bunch of coriander, chopped
1 handful of pinenuts
1 handful of raisins or sultanas


Heat the oil in a large pan over a medium heat. Add the lamb and the spices and stir to coat, until the meat is lightly browned. Remove the chunks of meat with a slotted spoon and set aside.


Turn the heat down a bit under the pan and add the onions and celery. Let them soften for about 10 minutes, but don't allow them to colour.


Tip the meat back into the pan along with the tomatoes, red wine and chutney. Stir together, bring to the boil, then turn the heat down low and allow to cook, uncovered, for around 1.5 - 2 hours until the liquid has reduced to a thick sauce and the meat is tender.


Add the pinenuts and raisins and give it a few more minutes over the heat to allow them to warm through.


Sprinkle the coriander over directly before serving. Eat with flatbreads on the side.

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