Name: Braised lamb neck tagine, quinoa and sweet potato
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: Serves 4
Ingredients: ¼ bunch coriander leaves, shredded; 1 orange, segments 1 cm diced; 500 ml white chicken stock; 1 tbsp tomato paste; 1 tsp black peppercorns; ¼ bunch coriander, all shredded; 1 tsp cumin seeds; 50 ml Pedro Ximenez balsamic; 2 tbsp honey; 250 g dates, stoned and 1 cm dice; 150 g golden raisins; 4 cloves garlic, paste; ½ red chilli, finely chopped; 4 tomatoes, 1 cm dice; 1 tsp ground cinnamon; 1 sweet corn cob; 2 pinches saffron; 1 peeled sweet potato, 1cm dice; 50 g pumpkin seeds, toasted; 30 g ginger, finely chopped; 2 tsp ras el hanout; 2 tsp lemon coriander seed; 1 shallot, finely chopped; 1 red chilli deseeded, finely diced; 150 g dried apricots, 1 cm dice; 2 tsp ground coriander; 4 lamb necks trimmed of excess fat; 150 g quinoa; 30 g sunflower seeds, toasted; 1 tsp ground ginger

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

Lamb Neck Tagine

2 tsp ras el hanout
1 tsp cumin seeds
1

Method

Place the ras el hanout, cumin seeds, black peppercorns, ground cinnamon, lemon coriander seed, ground coriander and ground ginger in a pestle and mortar or spice grinder and grind to a coarse powder.
Heat a frying pan to a medium-high heat, season and brown the lamb necks and set aside.
In a braising, heavy bottomed pan, saut