LAMB TAGINE
INGREDIENTS
• 750g lamb shoulder, trimmed, cubed• 1/3 cup seasoned flour• 2 tbsp olive oil• 6 eschalots, peeled, halved• 1/2 tsp each ground ginger, turmeric, cinnamon, cumin• 3 cups chicken stock• 1/2 bunch coriander, stems roughly chopped• 1/2 cup dried chickpeas, soaked (see tip)• 1 red capsicum, seeded, sliced• 100g baby spinach leaves• 1/2 cup whole green olives• 1 tbsp finely sliced preserved lemon rind METHOD
1 Preheat oven to slow, 150°C. 2 Dust lamb in flour, shaking off excess. In a large flameproof casserole or tagine, heat oil on high. Brown lamb and eschalots in 2 batches, 3-4 minutes each, until golden. 3 Return all meat to dish with spices and cook for 1 minute until fragrant. Add stock and coriander stems. Bring to simmer. 4 Cover and bake 2 hours. Stir in chickpeas and capsicum. Bake, covered, for…
