Try this recipe for Suhoor: Welsh Lamb Tagine

Name: Try this recipe for Suhoor: Welsh Lamb Tagine
Prep time: 20m
Cook time: 2h
Yield: 5
Cuisine: International

A one-pot baked meal to serve a gathering of five or more

Elwen Roberts, Special to Gulf News

Cuisine:International

Cook time:2h

Prep time:20m

Servings:5

600 gms Welsh lamb boneless shoulder or neck fillets, trimmed and cut into large cubes

2 onions, peeled and cut into wedges

1 tbsp ground cumin

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground coriander

½ tsp black pepper

400 gms can of chickpeas, drained and rinsed

400 ml lamb or vegetable stock

150 ml orange and mango juice (or similar)

50 gms dried apricots, chopped

50 gms stoned dates, chopped

1 lemon, juice and zest

1 orange, juice and zest

1 tbsp honey

250 gms couscous

A handful of mint, chopped

Pomegranate seeds, to garnish

1 tbsp flaked almonds to garnish

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Ingredient Substitution Guide

1. Preheat the oven to 170°C / 150°C fan / Gas 3.

2. Place the lamb cubes, onion, spices, chickpeas, apricots, dates, stock, honey, juices and half the zest into a casserole dish. Cover and cook for approximately 1 hour 30 minutes, until the meat is tender.

3. Remove the lid and add the couscous. Return to the oven for about 25 minutes until the liquid has been absorbed. You may need to add a little more stock if it’s a bit dry.

4. Just before serving, stir in the chopped mint and garnish with pomegranate seeds.

Tip: Slow cooked Welsh Lamb tagine can be made in a lidded pan over a low heat on the hob, in a slow cooker or in an oven.

Elwen Roberts

Wales-based recipe developer Elwen Roberts trains teachers and develops educational resources to help children understand the origin of food.

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