Sunday, 20 May 2018
I cooked this dish not in the traditional stoneware tagine, which is often available to buy in UK supermarkets these days, but in a large flat and lidded pan, and once all the ingredients were in the pan, It was allowed to simmer for more than three hours, after draining off the lamb fat.
Brown the lamb with the onions in the lamb's own fat. Then add the other ingredients. Cook until tender (about twenty-five minutes). Add boiling water. Decant to a pyrex glass vessel, and allow both the pan and the vessel to cool. When the lamb fat has solidified on top of the juices, which may take several hours, remove it with a spoon, and then add the juices back into the pot. Add the tomato passata, some lamb stock, and some coriander. Simmer under glass at a low heat for at least three hours.
Serve with basmati rice, or alternatively some north African couscous. Delicious!