Avoca are celebrating a total of 7 Great Taste Awards in the recent competition. This lamb tagine is one of their award-winning recipes that they have kindly shared with us so that we can recreate it at home!
Makes 8-10 servings
- 1.5 kg lamb shoulder, diced
- 80 ml olive oil
- 3 large white onions, chopped
- 250 ml fresh orange juice
- 20 grams garlic, chopped finely
- 15 grams fresh ginger, peeled & chopped finely
- 1 large cinnamon stick, broken in half
- 2 grams chilli flakes
- 50 grams ground cumin
- 40 grams ground coriander
- 300 grams cooked chickpeas, drained
- 800 grams good quality tomato passata
- 300 ml fresh chicken stock
- 100 grams whole dried apricots
- 80 grams juicy sultanas
- 80 grams fresh coriander chopped
- Light brown sugar to taste
- Sea salt & freshly ground black pepper
Heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot, reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, spices and ginger. Stir for 1 minute. Be careful not to burn spices, as this will result in a bitter sauce. Add orange juice, tomatoes and lamb with any accumulated juices. Bring to a boil. Add fresh chicken stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 ½ – 2 hours.
Stir in chickpeas, apricots & sultanas, simmer until heated through. Add fresh coriander & balance out the flavours with sugar, sea salt & freshly ground black pepper. Best served with fluffy couscous & pita bread to soak up all that lovely sauce!