Moroccan Lamb Shoulder Tagine

Ingredients

  • 1kg x Lamb Shoulder
  • 1 x Onion Sliced
  • 2 x Red Capos Sliced & Deseeded
  • ½ tsp Ground Turmeic
  • ½ tsp Ground Ginger
  • 1 ½ tsp Ground Cumin
  • 1 ½ tsp Sweet Paprika
  • 1 tbsp. Tomato Paste
  • 1 tbsp. Harissa
  • ½ x Cup Raisins
  • 1 x 400gm Can Chopped Tomatoes
  • 500ml x Chicken Stock
  • 1 x Lemon

Cooking

  1. Heat oil in a saucepan over medium heat. Sauté lamb neck for 5 minutes or until browned.
  2. Remove from pan and set aside, then add onion and capsicums to pan.
  3. Cook, stirring, for 4 minutes or until softened. Add ground turmeric, ginger, cumin and sweet paprika and cook, stirring, for 1 minute, Return lamb to the pan and add raisins, Chicken Stock, Harissa, Tomato Paste and chopped tomatoes.
  4. Bring to a simmer then cover and cook for 2 hours or until lamb is tender.
  5. Season to taste and serve with Couscous coriander and fresh lemon.