Fragrant Lamb Tagine

Name: Fragrant Lamb Tagine
Ingredients: 750 g/1½ lb lamb, off the bone; 1 tablespoon olive oil; 1 medium onion, chopped; 2–3 cloves garlic, crushed; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds, crushed; half a dozen sprigs of lavender; nutmeg; fresh coriander leaves; salt and pepper; salt and pepper; ½ preserved lemon, or juice and pared zest of ½ lemon; ½ preserved lemon, or juice and pared zest of ½ lemon; 150 g/5 oz dried apricots, soaked in warm water for ½ hour; 150 g/5 oz dried apricots, soaked in warm water for ½ hour; 4 carrots or small turnips, coarsely sliced; 4 carrots or small turnips, coarsely sliced; 1 teaspoon lavender flowers; 200 ml/7 fl oz lamb stock

Preparation info

serves
4 to 6

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

Inspired by thoughts of lavender couscous, I have included lavender to good effect in my standard recipe for lamb tagine.

Ingredients

750 g/1½ lb lamb, off the bone
1 tablespoon olive oil

Main course
Gluten-free

Method

Trim any excess fat from the lamb and cut the meat into 5 cm/2 inch cubes. Brown them in the olive oil and put to one side. Lightly brown the onion and then add the garlic and spices, including the lavender. Cook these dry for 2 to 3 minutes and then gradually add the stock, scraping up the residues.

Put the meat in a casserole, pour the spiced stock and onion over it and add the carrot