Serving: 15
This is a brilliant dish especially if you are pushed for time, you will be amazed at the flavor this dish has. All the work can be done the night before and then put into a low oven in the morning. It will have the added advantage of filling the room with a wonderful smell all day.
Ingredients
5Ib Lamb shoulder, evenly diced
3 tin Chick peas
3 Red onion (sliced)
3 x 12oz can Chopped tomatoes
½ Ib Cherry tomatoes (halfed)
3 Red pepper (cut into large dice)
2 tsp Garlic (chopped)
4 tsp Curry powder
1 tsp Ground coriander
1 tsp Ground cumin
1 Bay leaf
3 oz Flaked almonds
Small, dried chili flakes (optional)
Sprinkle of plain white flour
Instructions
Pre-heat the oven to 310°F.
- This is probably one of the easiest dishes on our list once you have chopped all the vegetables pop them into a large bowl.
- Add the diced lamb and the spices.
- Next add the tin of tomatoes, rinse out the tomato tin with 1 cup of water and add to the base mix.
- Add the chickpeas make sure you drain and rinse them before adding to the mix.
- Dust with a teaspoon of flour.
- Give the whole lot a really good mix.
- Place the ingredients in the middle of the Tagine or pot with a tight fitting lid. Put the lid on and cook in the oven for 1¾-2 hours or until the lamb is tender.
- Remove carefully from the oven and let it stand for about 15 minutes.
- Top with the sliced almonds and serve.
Notes
This dish will keep for 72 hours in the fridge, it will also freeze well in Ziploc bags. (defrost overnight in the fridge)
You can use beef or chicken leg meat for this recipe also.
