Festive Spiced Lamb Tagine

4.86 from 7 votes

This is a delicious evening tagine meal with Christmas spices and melt in the mouth lamb.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: Family Food

Servings:

1.2 kg lamb leg in steaks or cubes
2 tablespoons of olive oil
4 onions peeled and sliced
6 cloves of garlic peeled and crushed
2 " piece of ginger peeled and grated
4 teaspoons of ground cumin
4 teaspoons of KOEKKRUIDEN Spice mix or 2 teaspoon each of cinnamon and mixed spice - see my note above
Pinch of saffron
1 litre of lamb/chicken stock made from a cube is fine
2 400 g tins of chopped tomatoes
2 400 g tins of chickpeas
2 medium sized butternut squash peeled and chopped

Dry your meat using kitchen paper.
In a large saucepan, over a very high heat, brown the meat in a little of the oil. Brown small batches at a time so the pan isn't over crowded. Remove from the pan and set aside.
Use a little water to de-glaze the pan if the meat starts to stick.
Add any remaining oil and fry the onions, garlic, ginger, cumin and Koekkruiden if using (or cinnamon and mixed spice).
Fry for 5 - 10 minutes until well softened and dark in colour.
Meanwhile, add your saffron to your hot stock in a jug.
Add the meat back to the pan, along with the onion mixture, stock, saffron and chopped tomatoes.
Simmer over a very low heat, with the lid on for about 2.5 hours. The meat should be very soft.
Add in the butternut squash and drained, rinsed chickpeas. Cook for a further 30 minutes.
When cold, pack into plastic containers, label and freeze.