Lamb Tagine Recipe From Avoca
This delicious lamb tagine recipe recently received a Great Taste Awards 2016, the wide array of spices give this dish a delightful depth and the high quality of Irish lamb makes a great base for a soft, irrisitible rendition of this Moroccan classic.
Makes 8-10 servings
– 1.5 kg lamb shoulder, diced
– 80 ml olive oil
– 3 large white onions, chopped
– 250 ml fresh orange juice
– 20 grams garlic, chopped finely
– 15 grams fresh ginger, peeled & chopped finely
– 1 large cinnamon stick, broken in half
– 2 grams chilli flakes
– 50 grams ground cumin
– 40 grams ground coriander
– 300 grams cooked chickpeas, drained
– 800 grams good quality tomato passata
– 300 ml fresh chicken stock
– 100 grams whole dried apricots
– 80 grams juicy sultanas
– 80 grams fresh coriander chopped
– Light brown sugar to taste
– Sea salt & freshly ground black pepper
1. Heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch.
2. Transfer lamb to a medium bowl. Add onion to pot, reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes.
3. Add chopped garlic, spices and ginger. Stir for 1 minute.
4. Be careful not to burn spices, as this will result in a bitter sauce. Add orange juice, tomatoes and lamb with any accumulated juices. Bring to a boil.
5. Add fresh chicken stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 ½ – 2 hours.
6. Stir in chickpeas, apricots & sultanas, simmer until heated through.
7. Add fresh coriander & balance out the flavours with sugar, sea salt & freshly ground black pepper.
8. Best served with fluffy couscous & pita bread to soak up all that lovely sauce!
Avoca is an Irish family-run business that spans one of the world’s oldest surviving manufacturing companies and Ireland’s most exciting stores. We’ve some of the country’s best loved and most garlanded Cafés.
From a small tea and coffee station selling home baking in the corner of one of the shops, the Avoca food experience has taken on a life of its own. It’s what many of our customers think of first with Avoca.
Avoca Cafés have been a fixture in the Bridgestone 100 Best Restaurants each year since 1997 and they feature in good eating guides everywhere. Many dishes have earned important awards such as Great Taste stars over the years.
We’ve over 700 great people at 11 locations across Ireland and wholesale to dozens of countries worldwide. All from a modest handweaving mill that was established in a rural Irish village in 1723. And never, ever boring we hope.