Method
Ingredients
Ingredients
- 400g of lamb shoulder, diced into 3cm cubes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 cardamom pods
- 1 tsp ras el hanout
- 3 small onions, diced (or 1 large onion)
- 500g of lamb stock, or chicken stock
- 750ml of water
- 250g of Tilda brown basmati rice
- 75g of dried cherries
- 200g of baby spinach, or chopped regular spinach
- 20g of tarragon leaves, picked
- Yoghurt
Method
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To begin, toast the cumin and coriander seeds in a dry pan then grind them with the cardamom in a pestle and mortar or spice grinder
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In a wide heavy-based pan, soften the onions in some olive oil, then add the ras el hanout and other ground spices to the pan. Cook out for a couple of minutes, stirring so they don't burn
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Remove the onions from the pan, turn up the heat and add the lamb, stirring occasionally until browned all over. Once browned, reduce the heat, add the stock and 500ml water and pop the onions back into the pan. Cook with a lid on over a very low heat for an hour
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Add the rice, dried cherries, some salt and pepper, and another 250ml of boiling water and cook for another 40–45 minutes, or until the rice is cooked
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When the rice is almost ready, place the spinach in the pan on top of the tagine and put the lid back on to wilt the spinach for a minute. Once wilted, stir it into the dish. Finally, stir in the tarragon and serve
