Why not treat yourself to a bit of comfort food this weekend?
Updated: Jun 12, 2020
A spot of cooler weather is here, why not treat yourself to a bit of comfort food this weekend with our delicious Saltmarsh diced lamb as seen here in a lamb tagine. We can also do a succulent minted shoulder of lamb - fabulous slow cooked and then finished off on the bbq.
We've been making this tagine for about 10yrs, it is so easy, and so tasty.
Lamb & Olive Tagine
Ingredients (serves 6):
2 tbsp olive oil
4 cloves garlic
2 onions, chopped
2 tsp grated ginger
1 tsp crushed coriander seeds (we use a spice mill)
1 tsp ground cinnamon
salt and pepper to taste
1 kg trimmed and diced shoulder of lamb cut into 3-4cm cubes
2 tsp tomato puree
2 x 400g tins of good quality tinned tomatoes
2-3 tbsp honey
Firm, green pitted olives (about 2 handfuls)
Preheat the oven to 165 degrees celsius
Heat a large flameproof casserole and add the olive oil, onions, garlic, ginger and spices
Season and cook for about 10 minutes gently until soft
Add the lamb, tomato puree, tomatoes and honey
Stir, bring to a simmer and place in the oven for 1 and a half hours, removing the lid half way through to add the olives (leave the lid off if you feel it needs to thicken)
Season again, and you're ready to serve! Serve with couscous flavoured with parsley, loads of lemon and a dash of olive oil.
You can place your order over the phone for delivery locally on 07922422633.