Lamb Tagine - recipe please!

[KTeePee]

Dh has asked nicely if I will try to make this - does anyone have an easy recipe that doesn't involve too many ingredients I am unlikely to have to hand?

TIA

Lamb Tagine with Chickpeas, Apricots and Couscous

INGREDIENTS:

600g stewing lamb (shoulder or neck) cut into 2.5cm chunks
1-2 tbsp olive oil
1 onion, chopped
2 cloves garlic
½ tsp cinnamon
½ tsp cumin
½ tsp turmeric
freshly ground black pepper
227g can of chopped tomatoes
300ml lamb stock
salt
400g canned chickpeas, drained and rinsed
75g dried apricots, roughly chopped
250g pre-cooked couscous
400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water)
small handful (about 15g) freshly chopped coriander

PREPARATION:

1. Heat the oil in a large flameproof casserole and brown the lamb in batches, removing to the side when done.

1. Fry the onion until soft (about 5 minutes) then add the garlic, cinnamon, cumin, turmeric and black pepper and fry another minute or so.

1. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 hour.

1. After an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. Add a little water if the liquid has reduced – you want plenty of rich sauce.

1. Before serving, pour the hot stock over the couscous and leave to absorb. Fluff up with a fork, season with salt and pepper and stir through the chopped coriander. Serve with the stew spooned over the couscous.

3 pounds meaty lamb neck chunks, cut into 1 1/2 inch chunks

pinch of powdered saffron

1 teaspoon ground ginger

1 teaspoon fine, freshly ground pepper

1/2 teaspoon ground cumin

1/2 sweet paprika

3 garlic cloves, minced

1 teaspoon salt
2 tablespoons olive oil

3/4 cup grated onions, rinsed and squeezed dry (see note)

2/3 cup minced fresh parsley

1/3 cup minced fresh coriander

1 pound cracked green olives, drained and pitted if desired

3-5 tablespoons strained fresh lemon juice or to taste

1 recipe for moroccan bread

1. Trim the lamb of excess fat. With a mortar and pestle or in a blender, make a paste of the saffron, ginger, pepper, cumin, paprika, garlic, salt, and oil. In a 4- or 5-quart casserole toss the lamb with the spice paste over very low heat for 2 minutes. Stir in the onions, herbs, and 3 cups of water. Bring the mixture to a boil over high heat, reduce the heat to low, and simmer, covered, for 2 hours, or until the meat is very tender and almost falling off the bones. Remove the casserole from the heat and let it cool. (The recipe can be prepared in advance to this point- up to 2 days. Cool, cover, and refrigerate.) Skim off all the fat that rises to the surface.

1. In a medium saucepan, combine the olives with cold water to cover. Bring the water to a boil over high heat and cook for 30 seconds; drain.

1. About 30 minutes before serving, preheat the oven to 450 degrees F. With a slotted spoon, remove the lamb from the casserole, cut the meat from the bones, and place the meat in a shallow ovenproof serving dish. Bake on the upper shelf of the oven for 15 to 20 minutes, or until the meat is lightly crisped.

1. Meanwhile, add the olives to the juices in the casserole. Boil over high heat until the juices are reduced to a thick gravy, about 10 minutes. Stir in lemon juice to taste. Season the juices with salt if necessary. Cover the lamb completely with olives and sauce, and serve with slices of Moroccan Bread.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

2 teaspoons ras-el-hanout
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Thank you! I think I will try the first one tomorrow - will let you know how it went down.

Simple Lamb Tagine

Ingredients

Tagine: Lamb Shoulder, Olive Oil, Onions, Garlic, Cinnamon, Ground Coriander, Carrots, Green Beans, Potatoes, Dried Apricots, Raisins, Tomato Puree, Lemon Juice, Black Pepper, Salt, Fresh Parsley, Harissa Paste.
Bulgar Wheat: Bulgar Wheat, Mint, Butter, Salt, Black Pepper.

Preparation

Cut the meat off the lamb shoulder. Heat a little olive oil in a big pan and add the shoulder bone. Brown all over, turn down the heat, add the chopped lamb meat, onions, garlic, the roughly chopped vegetables and dried fruit, the spices, a squirt of tomato puree, a good squeeze of lemon and a little water. Cover and simmer for two hours. Add water if it begins to over thicken. When cooked, remove the bone, season and serve covered in chopped parsley and a little harissa on the side.
Bulgar Wheat: Place the wheat into a saucepan with some dried mint and black pepper. Pour over boiling water. Leave to simmer gently for 15 minutes. Stir in some butter and season with salt.

Chicagomum - it was a big success so thanks very much