Total tagine

Name: Total tagine
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: Serves: 4
Ingredients: salt and freshly ground black pepper; 1 cinnamon stick; 100 g/3½ oz/⅔ cup dried apricots; 2 star anise; 1 tsp ground coriander; ¼ tsp chilli powder; 2 green cardamom pods; 1½ tsp ground cumin; 1 tsp turmeric; 1 handful of coriander/cilantro leaves, chopped; 90 g/3¼ oz/scant ½ cup white basmati rice, rinsed and drained; 100 g/3½ oz/¾ cup pitted prunes; 1 tbsp muscovado/soft brown sugar; 200 g/7 oz can chopped tomatoes; 750 g/1 lb 10 oz lamb shoulder, cut into 4cm/1½in cubes; 1 large onion, chopped; 2 tbsp sunflower oil; 2 garlic cloves; 2 cm/¾ in piece of fresh root ginger, peeled and grated

Preparation info

Serves:
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Ultimately comforting, this is a great one-pot wonder. Long-cooked lamb releases the most wonderful juices into this dish. The heady notes of the cumin, cinnamon, ginger and cardamom are absorbed into the tender flesh and only good can come of this.

Ingredients

2 tbsp sunflower oil
1 large onion, chopped
2 cm/

Main course
Gluten-free

Method

Heat the oil in a large saucepan and add the onion, ginger and garlic. Fry until they become golden brown. Add the cumin, turmeric, chilli powder, cardamom, star anise, ground coriander, cinnamon and apricots. Fry for 5 minutes over a medium heat to encourage the spices to release their aromas. Add the tomatoes and fry for a further 5 minutes.

Turn up the heat to medium-high, add the me