Lamb Tagine & Khobz
Lamb Tagine served with Moroccan Bread
Ingredients
Ras El-Hanout Spice Mix
- ½ tbsp ground cumin
- ¼ tbsp ground coriander
- ¼ tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground black pepper
- ¼ tsp ground turmeric
- 2 cardamom pods seeds
- 1 pinch saffron ground
Tagine
- 2 tbsp olive oil
- 600 g diced lamb shoulder
- 2 onions chopped
- 2 large carrots cut into large chunks
- 2 cloves garlic finely chopped
- 2 tbsp Ras El-Hanout spice mix
- 400 g tin chopped tomatoes
- 400 g tin chickpeas rinsed and drained
- 280 g dried apricots
- 500 ml chicken stock
Khobz
- 500 g white bread flour
- 2 tsp fine sea salt
- 2 tsp granulated white sugar
- 1 tbsp yeast
- 2 tbsp olive oil
- 315 ml water @ 35℃
Instructions
Khobz
- Combine all the ingredients in the bowl of a stand mixer, then knead with a dough hook until a smooth dough forms (5-10 minutes).
- Line a large baking sheet with parchment paper. Divide the dough in to two even mounds and place on the parchment paper. Cover and rest for 15 minutes.
- Pat the mounds flat and round, about 5mm thick. Cover and leave to rise for 1-1.5 hours.
- Score the top of the loaves with a bread knife, then bake at 225℃ for 20 minutes, until golden brown.
Tagine
- Preheat the oven to 180°C.
- Mix together all the spices to create the Ras El-Hanout spice mix.
- Heat the oil in a casserole and brown the lamb on all sides. Set the lamb aside on a plate, then add the onion and carrots to the casserole and cook for 2-3 minutes.
- Add the garlic, and cook for a further minute.
- Stir in the spice mix, tomatoes, lamb, chickpeas and apricots. Pour over the stock, bring to a simmer, then cover and place in the oven for 1-1.5 hours, or until the lamb is tender.
- Remove the casserole from the oven and allow it to cool a little before serving. Serve with khobz.
Notes
618kcal for the Tagine
527kcal for the Khobz