Who says that a tagine has to be cooked for ages and ages? Well I have a recipe that will give you everything you want from a tagine that has been cooked down for hours, except not! This is so easy you could do during a busy week day, you could even use any type of meat you want, and I used lamb because it’s a traditional flavour profile but I am going to try turkey next. This serves 3-4. Enjoy.
400g lamb mince
1 400g tin chick peas drained
¼ c. sliced almonds (preferably toasted)
5 dried apricots
5 whole dates
1 tbsp. honey
1 tsp. cinnamon
2 tsp. ginger
1 tsp. coriander
1 tsp. cumin
1 tsp. turmeric
2 cardomom pods
1 ½ c. stock
2 tbsp. flour
1 tbsp. oil
Dice onion, apricots, and dates.
Steep saffron in 1.5c hot water with stock cube or stock powder.
In a saucepan, heat oil, and brown lamb with diced onion and apricots. 6 minutes or until cooked through.
Next add dry spices, cumin, coriander, ginger, cinnamon, cardamom pods and turmeric, stir continuously until fragrant.
Add the flour and mix thoroughly about 3 minutes.
Next add the drained chick peas, honey, almonds and stock with saffron. Stir thoroughly and simmer for 15 minutes on low heat.
Right before being done toss some mint leaves on it for a few minutes.
Serve over couscous. Enjoy!