Braised lamb neck tagine, quinoa and sweet potato

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: 2 tsp ras el hanout; 1 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp ground cinnamon; 2 tsp lemon coriander seed; 2 tsp ground coriander; 1 tsp ground ginger; 4 lamb necks trimmed of excess fat; 1 shallot, finely chopped; 4 cloves garlic, paste; 4 cloves garlic, paste; 30 g ginger, finely chopped; ½ red chilli, finely chopped; 2 pinches saffron; 1 tbsp tomato paste; 2 tbsp honey; 50 ml Pedro Ximenez balsamic; 50 ml Pedro Ximenez balsamic; 150 g golden raisins; 250 g dates, stoned and 1 cm dice; 150 g dried apricots, 1 cm dice; 4 tomatoes, 1 cm dice; 500 ml white chicken stock; 300 ml lamb jus; ¼ bunch coriander, all shredded; 50 g flaked almonds, toasted; 150 g quinoa; 1 peeled sweet potato, 1cm dice; 1 sweet corn cob; 1 red chilli deseeded, finely diced

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

Main course
Gluten-free

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