Lamb, Raisin and Toasted Almond Tagine with Honey (Mrouzia-Style)
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Ingredients
- 800 g lamb shoulder, diced
- 1 onion, sliced
- 2 garlic cloves
- 1 cinnamon stick
- 1 tsp ground ginger
- 100 g raisins
- 50 g flaked almonds
- 2 tbsp runny honey
- 400 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 770 kcal
- Protein
- 41.6 g
- Carbohydrate
- 31.9 g
- of which sugars
- 25.5 g
- Fat
- 53.1 g
- of which saturates
- 20 g
- Fibre
- 2.9 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Brown the lamb shoulder in batches in the olive oil in a large flameproof casserole, then set aside.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic, cinnamon stick and ground ginger and cook for 1 minute.
- 3
Return the lamb to the pan with the lamb stock and raisins, cover and transfer to the oven for 1 hour 30 minutes, until the lamb is very tender.
- 4
Stir in the runny honey and cook uncovered on the hob for 10 minutes, until the sauce is glossy and thickened.
- 5
Meanwhile, toast the flaked almonds in a dry pan for 2-3 minutes until golden. Remove the cinnamon stick, scatter over the almonds and serve.
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