Moroccan Lamb Tagine

Rob's sister Sarah brought this brilliant Tagine Dish for us back from Morocco.
I tried it out at the weekend and made a Lamb and vegetable Tagine. The falvours were soooo tasty.
A Tagine Dish is a shallow, round earthenware glazed pot with a tall, conical lid like a chinese coolie's hat, that traps the steam rising from the stew cooked in the bottom and prevents the stew drying out during the lengthy cooking time.



Moroccan Lamb Tagine Recipe

- 1kg shoulder or leg of lamb, cut into large pieces
- 1 Onion, chopped
- 3 garlic cloves, crushed
- 1 large red pepper,sliced (I used a green pepper as I didn't have a red one)
- 1 tsp ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon chili
- 600ml (1 pint) vegetable stock
- 1 tablespoon clear honey
- 375g okra (I didn't have okra so replaced it with courgettes)
- 75g whole blanched almonds
- salt and pepper



Method:
1- Put the lamb, onion, garlic, pepper, ginger, cinnamon, chili, stock and honey into a heavy flameproof casserole (or traditional tagine dish) and heat to just on simmering point.
2- Cover tightly and cook for about 1 and a 1/4 hours, stirring occasionally.
3- Add the okra (courgettes) and almonds. Cover the casserole (tagine) and cook for a further 15 minutes.
4- Season to taste and serve with couscous or rice and salad.