Easy recipe Lamb Tagine Recipe

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one.about fivekg shoulder lamb, diced one large Spanish onion, grated two garlic cloves, crushed one bunch coriander, leaves chopped one cinnamon stick one teaspoon ground cumin one teaspoon ground ginger one teaspoon paprika one teaspoon saffron threads one hundred and twentyml (six tablespoons) olive oil (Recipes by ingridients olive oil) one large piece orange (Recipes by ingridients orange) peel eight hundredg chopped diced tomatoes two tablespoons tomato paste (Recipes by ingridients paste) three hundred and seventy-fiveml Campbells Real Stock Beef one bay leaf thirtyg, butter (Recipes by ingridients butter) diced two tablespoons honey about two hundred and fourtyg can chickpeas, drained, rinsed one/two cup green olives (Recipes by ingridients green olives) Chopped, mint (Recipes by ingridients mint) to garnishStep one Combine lamb, onion, garlic, coriander, spices, oil and one teaspoon salt (Recipes by ingridients salt) in a bowl. Cover and refrigerate overnight. Step two Preheat oven to one hundred and sixtyC. Lamb Tagine Recipe. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Lamb Tagine Recipe. Add orange (Recipes by ingridients orange) peel. Lamb Tagine Recipe. Step three Drain tomatoes, reserving juice. Lamb Tagine Recipe. Set tomatoes aside. Combine juice with tomato, paste (Recipes by ingridients paste) then add to meat with stock and bay leaf. Cover and cook in oven for one one/two hours. Use a slotted spoon to transfer meat to a plate. Place dish over high heat (if you are using a tagine you will need to transfer the liquid to a frying pan). Lamb Tagine Recipe. Step four Add diced tomatoes and butter (Recipes by ingridients butter) and reduce for two minutes, then add honey, chick, peas (Recipes by ingridients peas) olives and meat. Cook, stirring, for one-two minutes. Garnish with. mint (Recipes by ingridients mint) . Lamb Tagine Recipe.