Lamb Tagine

Lamb Tagine

Serves 4

5 pts per serving

200 g lamb, leg steak, lean, cooked
100 g apricots, moist packed, ready to eat, dried
50 g sultanas dried
1 large onion, all types
1 spray canned spray cooking oil
2 stock cube, any type, (preferably vegetable)
1 clove garlic
1 chilli, fresh, green or red
20 g almonds, flaked
5 g herbs, (fresh coriander)

	Cut the lamb into ½ inch cubes, slice the apricots in half length-ways, chop the garlic, chilli pepper and onion finely.
	Spray a deep saucepan with low fat spray cooking oil and cook the onion until soft.
	Add the garlic, chilli pepper and lamb and stir on a low heat for five minutes.
	Crumble the stock cubes over the mixture and add the apricots and sultanas.
	Pour a litre of boiling water over the mixture, and simmer cook for 40 mins, leaving about an inch gap between the rim of the saucepan and its lid.
	Spread the almond flakes out on a sheet of foil and pop them under the grill to toast, watching very carefully so that they don't burn. When one side has browned, turn them over to brown the other side. Set the toasted almonds aside.
	Serve in bowls. Scatter with chopped fresh coriander and toasted almonds. Another Version: Lamb Tagine  No Count 4 servings 1 lb lean lamb Spray Fry light 1 onion, cut in chunks 2 carrots, cut in chunks 1 Medium Sized Butternut Squash cut in chunks 2 Parsnips, cut in chunks 2 cloves garlic, chopped 1 teaspoon ground turmeric 1 tablespoon ground coriander 1 teaspoon cumin seeds 1 teaspoon ground cinnamon I and ¼ pint of vegetable stock Standard size tin of chickpeas salt and pepper Fresh coriander 100 g couscous In a large pot heat the oil and saute the onion, carrots, Squash, Parsnip for about 10 minutes on a low/medium heat. With a pestle and mortar bash the garlic, and cumin seeds to bring out the flavour. Add the garlic, turmeric, ground coriander, cumin seeds and ground cinnamon, stir and cook for 5 more minutes. Add the stock and bring to a boil. Turn burner down to a simmer for 30 –35 minutes. 10 minutes before the end of the cooking time, add the tinned chickpeas. Serve tagine and couscous with a sprinkling of fresh coriander *To make this traditional tagine with lamb, cube 1 pound of lamb , brown the meat to begin and set aside. After the vegetables and spices have been added and the tagine simmers, add the meat back to the pot. If you use meat, adjust the cooking times to 1 hour and 30 minutes.