lamb tagine

1kg joint of lamb on the bone.

1 thumb grated ginger

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

1 tsp allspice

pinch dried chilli flakes

1 tbsp olive oil 

pinch of saffron strands soaked in 1/2 pint warm water

1 x 400g tinned tomatoes

1 onion, chopped

2 carrots, chopped

bag spinach

  • Mix ginger, coriander, cumin, paprika, allspice and chilli flakes with olive oil and marinate the lamb for 2 hours at room temperature. 
  • Seal (brown) the lamb on all sides in a skillet or frying pan. 
  • Place the lamb in a slow cooker.
  • Add the saffron stock and tinned tomatoes. 
  • Add onion and carrots.
  • Cover and set on high.
  • Cook until the internal temperature reaches 90c (approx 3 hours). 
  • Using two forks pull the lamb apart (discard bone).
  • Stir in spinach until wilted. 
  • Serve with rice or couscous...yum!