Name: Fragrant Lamb Tagine
Yield: serves 4 to 6
Ingredients: 1 teaspoon coriander seeds, crushed; 1 teaspoon lavender flowers; 200 ml/7 fl oz lamb stock; 4 carrots or small turnips, coarsely sliced; 150 g/5 oz dried apricots, soaked in warm water for ½ hour; ½ preserved lemon, or juice and pared zest of ½ lemon; salt and pepper; fresh coriander leaves; nutmeg; half a dozen sprigs of lavender; 1 tablespoon olive oil; 1 teaspoon cumin seeds; 2–3 cloves garlic, crushed; 1 medium onion, chopped; ½ teaspoon ground cinnamon; 750 g/1½ lb lamb, off the bone; ½ teaspoon ground cardamom

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

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