FAO MrsHarvey - Lamb Tagine

[Claire76]

Here we go hun

Ingredients:

• 1/4 tsp Saffron Threads
• 1/4 pint boiling water
• 3 tbsps Oil
• 500g pack stewing Lamb (cubes)
• 3/4 pint Lamb/Chicken Stock
• 1oz plain flour
• 1/2 tsp Ground Ginger
• Zest and juice of 1 orange
• Couple of handfuls of frozen mixed peppers or you could use 1-2 fresh green, de-seeded and sliced, I just used the mixed cos I had them in the freezer)
• 4 sticks celery, trimmed and sliced
• 1 onion, sliced
• Handful dried, ready to eat apricots, sliced in halves

Method:

• Place saffron into a small bowl, pour over boiling water and leave for 10 mins
• Add oil to flameproof casserole, ad Lamb and cook for 5 mins on high heat until browned. Then remove from pan and set aside
• Turn the heat down and add the onion, peppers and celery and cook for 5 mins stirring
• Add the flour and ginger and cook for 1 min
• Return lamb to pan and add saffron water, orange zest and stock and season with salt and pepper
• Bring to the boil

At this point, I transferred mine into the slow cooker but if you want to you can put it into the oven for about an hour at around 160 so it's cooking slowly.

Half an hour before the end of cooking time, add the orange juice and apricots. Serve with cous cous

This is so yummy and so easy. Hope you enjoy Xx

[mummydotty]

mmmmmmmmmmmmmmmm sounds yummy!!

[mrsharvey]

Originally Posted by Claire76

Here we go hun

Ingredients:

• 1/4 tsp Saffron Threads
• 1/4 pint boiling water
• 3 tbsps Oil
• 500g pack stewing Lamb (cubes)
• 3/4 pint Lamb/Chicken Stock
• 1oz plain flour
• 1/2 tsp Ground Ginger
• Zest and juice of 1 orange
• Couple of handfuls of frozen mixed peppers or you could use 1-2 fresh green, de-seeded and sliced, I just used the mixed cos I had them in the freezer)
• 4 sticks celery, trimmed and sliced
• 1 onion, sliced
• Handful dried, ready to eat apricots, sliced in halves

Method:

• Place saffron into a small bowl, pour over boiling water and leave for 10 mins
• Add oil to flameproof casserole, ad Lamb and cook for 5 mins on high heat until browned. Then remove from pan and set aside
• Turn the heat down and add the onion, peppers and celery and cook for 5 mins stirring
• Add the flour and ginger and cook for 1 min
• Return lamb to pan and add saffron water, orange zest and stock and season with salt and pepper
• Bring to the boil

At this point, I transferred mine into the slow cooker but if you want to you can put it into the oven for about an hour at around 160 so it's cooking slowly.

Half an hour before the end of cooking time, add the orange juice and apricots. Serve with cous cous

This is so yummy and so easy. Hope you enjoy Xx

thanks hun sounds yum x