Name: Tagine of Lamb
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 10 garlic cloves, peeled and diced; 1½ teaspoons freshly ground black pepper; 1 tablespoon ground cinnamon; olive oil for frying; 125 g/4 oz raisins; 4 tablespoons clear honey; peel of pickled lemon, diced; fresh or pickled coriander leaves; 500 g/1 lb. small new potatoes, peeled, but left whole; 6 tablespoons chopped fresh coriander; 3 cups grated onion; 250 g/8 oz blanched whole almonds (not flakes); 3 tablespoons paprika; 1.5 kg/3 lb tomatoes, skinned, deseeded; 8 lamb shanks, piqued with garlic, anchovies and pickled lemons; 3 cinnamon sticks; 900 ml/1½ pints tomato juice; 3 teaspoons ground ginger; 2 teaspoons saffron strands; 900 ml/1½ pints chicken stock

Preparation info

Serves
8

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

8 lamb shanks, piqued with garlic, anchovies and pickled lemons
2 teaspoons saffron strands

Method

Trim the fat from the lamb, toss the meat with the saffron, ginger, paprika, pepper and ground cinnamon, and marinate overnight. Heat the oil in a large pan and fry the lamb until brown all over. Add the garlic, grated onion, almonds and cinnamon sticks, cover with tomato juice and chicken stock, bring to the boil and simmer for 1½ hours.

Remove the meat and set aside. Add the tomatoes,