Lamb tagine

You don't have to go all the way to Morocco to taste its traditional dishes like lamb tagine

What you need:

• 2tbs oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 4 cm (thumb sized piece) fresh ginger, peeled and crushed
• 450g diced stewing lamb
• 4 tsp COOK ART cinnamon, apricot and date blend
• 2 tbs tomato puree
• 1 tbs honey
• 100ml water
• Flat leaf parsley to garnish

What you do:

1. Heat olive oil in a casserole dish, add the onion, garlic cloves and ginger, peeled and grated. Fry until the onion has softened.
2. Add 450g diced lamb, fry until browned, then add 4 tsp Schwartz COOK ART Cinnamon, Apricot & Date spice blend, chopped tomatoes, tomato purée, honey and 100ml water.
3. Cover and cook in a pre-heated oven at 180°C, 350°F, Gas Mark 4 for 2 hours, stirring half-way through.
4. Serve with fresh flat leaf parsley garnish.

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