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Lamb tagine

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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Schwartz

Schwartz

If you really enjoy cooking and have a passion for food, the new Schwartz COOK ART range will help to inspire you and allow you to create food that is noticeably and deliciously different.

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