Nothing beats a comfort dish with a bit of a kick! This melt-in-your-mouth lamb and warming Moroccan spices make for a perfect alternative to your Easter dinner – and the addition of our beef bone broth adds a real richness to the dish overall. Serve it with warm flatbreads and you’re good to go.
What you need:
- Olive oil
- 2 red onions, sliced
- 3 garlic cloves, crushed
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp ground turmeric
- 1.4kg lamb shoulder, diced into 2cm cubes
- 2 x 400g tins chopped tomatoes
- 250g stoned prunes, roughly chopped
- 2 packs of Sadie’s Kitchen Boosting Beef Bone Broth
- 1 tbsp sugar
- 400g tin chickpeas drained and rinsed
- Juice ½ lemon
- Fresh parsley to serve
- Couscous or naan bread to serve
What to do:
- Heat oil in a deep, casserole dish over medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
- Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, bone broth and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a thick rich sauce with a little bit of liquid.
- Stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley or coriander and serve on a bed of couscous or naan bread.