Lamb Tagine

By Geoffrey Smeddle, Great British Chefs website

Geoffrey Smeddle

Serves 4


16 dried apricots, halved
2 tbsp of raisins
350ml of white wine
700g of shoulder of lamb, diced
1 large onion, finely diced
1 red chilli, sliced
3 garlic cloves, peeled and finely chopped
4 cloves
2 star anise
1 cinnamon stick
1 red pepper, peeled and sliced into strips
1 tbsp of tomato paste
1 pinch of saffron stamen
400g of tin of chopped tomatoes
570ml of Lamb stock
150g of cooked chickpeas
1 tbsp of clear honey
1 tbsp of chopped coriander
1 tbsp of chopped parsley
olive oil
freshly ground black pepper

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  • Soak the apricots and raisins in the white wine for at least an hour before starting
  • Heat a wide casserole pan and cover the base with a generous amount of olive oil
  • Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot
  • Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2
  • In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the sliced red pepper and cook for a further 2 minutes. Then add the cloves, star anise and cinnamon stick, then season with the black pepper
  • Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine
  • Let the wine come to the boil before adding the tinned tomatoes
  • Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very tender
  • Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot