- 2 packs HALOODIES lamb diced (approx 1kg)
- 3 tablespoons olive oil, divided
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 pinch saffron
- 3/4 teaspoon ground coriander
- 2 medium onions, halved then cut into wedges
- 5 carrots - quartered, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon grated root ginger
- 1 lemon, zested
- 400ml (14 oz) halal chicken stock
- 1 tablespoon tomato puree
- 1 tablespoon honey
- Place HALOODIES diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag or bowl, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. Add the lamb to the bag or bowl, and mix to coat evenly. Refrigerate for at least 8 hours, preferably overnight.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and root ginger; continue cooking for an additional 5 minutes.
- Return the remaining lamb to the pot and stir in the lemon zest, halal chicken stock, tomato puree and honey. Bring to the boil, then reduce heat to low, cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
- If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.