Left-over lamb tagine

Left-over_lamb_tagine

I had the remains of a slow-roast half leg of lamb left over from the weekend, so I made a tagine – for 2:

  • 1 tbsp oil
  • 1 onion (chopped)
  • 2 small red chillies (cored, deseeded and finely chopped)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1 tsp ground cummin
  • 2 cloves of garlic (chopped or crushed)
  • 6 dates (stoned and roughly chopped)
  • 4 soft dried apricots (each cut into eight pieces)
  • 12 raisins
  • 1/2 can of chopped tomatoes
  • 300ml of lamb stock (I had some in the freezer – you could use a beef stock cube, or beef/chick stock cubes 50/50)
  • 1 carrot (cut into smallish pieces)
  • 1 parsnip (peeled and cut into smallish pieces)
  • 100g swede (peeled and cut into smallish pieces)
  • Cold roast lamb – cut into smallish pieces

Heat the oil in a thick bottomed saucepan. add the onion and cook gently for 5 minutes. Stir in  the chillies, the spices and the garlic and cook for another 3 minutes.

Add all the other ingredients except the lamb. Mix well and bring to the boil. Simmer gently until all the vegetables are cooked (about 45 minutes). Stir in the lamb and turn up the heat so that the meat is pipping hot.

Serve with couscous.

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