Roz McIntosh

Roz McIntosh Photography and Styling

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Lamb Tagine with Prunes (Serves 4-5)

For the spice mix:
2 tsp black peppercorns
5 whole cloves
1/2 tsp cardamon pods
1/4 tsp fenugreek seeds
1 tsp fennel seeds
1 tablespoon cumin seeds
1 star anise
1/2 cinnamon stick
1 tablespoon sweet paprika
1 tablespoon sumac
1 teaspoon salt

Other ingredients:
1 Butterflied Lamb Leg from
Olive oil
1 tablespoon fresh ginger, finely grated
4 garlic cloves, crushed
1 preserved lemon, chopped
1 cup prunes
250ml Restore beef stock
To serve:
Couscous Pomegranate seeds Chopped parsley
Method
Preheat the oven to 160 degrees c.
To make the spice mix, gently toast the first 8 spices in a pan. Remove from the heat and add the remaining spice mix ingredients to warm through.
Place the mixture in a spice grinder or high powered blender and blend to a powder. Remove any large bits of sinew from the lamb and cut into bite sized chunks.
Using a large cast iron frying pan, heat up two tablespoons of olive oil and brown the lamb in batches then transfer the meat into a casserole dish with a lid.
Add the ginger, garlic, preserved lemon, prunes and stock, stir well and place in the oven to cook for 2 1/2 hours until the meat is tender.
Serve with fluffy couscous and a sprinkling of pomegranate seeds and parsley.

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84a Margaret Drive
Omokoroa Beach
3114

Telephone

+64220972470

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