Contains Half a lamb shoulder, a jar of tagine paste, onions, stock cube & a packet of barley couscous
This pack gets you set up for a delicious lamb tagine that you can slow cook with the addition of any vegetables that take your fancy. This is ideal for the slow cooker where the lamb falls off the bone, combined with the warming heat of the tagine paste. It’s simple to cook, but gives an exotic flavour to local lamb. Any leftovers would be ideal for a shepherds pie with a twist.
Marinate the lamb shoulder in the tagine paste for at least a couple of hours, or ideally overnight.
In a heavy casserole pot or tagine, gently sweat the onions (and garlic and carrot if you like) over medium heat in olive oil for ten minutes. Add the marinated lamb, and cover with stock and a tin of chopped tomatoes if you have them. Otherwise fresh tomatoes or tomato paste. You can also add dried fruit if you would like. Cook over a low heat for 3 hours or until the lamb falls off the bone. You can take the meat out and reduce the sauce to thicken if you want. Add any fresh vegetables (broccoli or courgette) in the final five minutes and serve all together on a bed of couscous, garnished with fresh mint and coriander.