NORTH AFRICAN LAMB TAJINE 燉羊肉 (北非口味)

NORTH AFRICAN LAMB TAJINE

This is one of those dishes that taste better if made at least 24 hours in advance and allowed to mature

– so I am giving quantities for 6 so that you can use it for the whole family.

Ingredients -

4 tbsp olive or sunflower oil

3 heaped tsp ground cumin

1 heaped tsp ground coriander

2 large cloves garlic, peeled and sliced

300g onions, peeled and chopped roughly

40g well seasoned cornflour

400g stewing lamb, trimmed

600g tinned tomatoes

60ml gluten and wheat-free stock

salt and pepper

600g cooked or tinned chickpeas

150g fresh/frozen trimmed, chopped runner beans

gluten and wheat-free rogan josh sauce

Instructions -

1. Heat the oil in a heavy, deep pan and add the spices.

2. Cook for a few minutes without burning, then add the garlic and onions.

3. Continue to cook until the vegetables are starting to brown.

4. Coat the lamb in the seasoned cornflour, then add to the pan and cook

briskly for 4–5 minutes or until it is lightly browned.

5. Add the tinned tomatoes, the stock and a little salt and pepper.

6. Bring to the boil, cover, reduce to a simmer and cook for 30 minutes.

7. Add the chickpeas and runner beans, if you are using fresh.

Cover and continue to simmer for a further 30 minutes.

8. If you are using frozen beans, just add the chickpeas and cook for

20 minutes, then add the beans and cook for the remaining 10.

9. Adjust seasoning to taste and serve with hot sauce.

(Source: FoodsMatter)