Lamb and onion saffron tagine

This meat and onion tagine is reproduced courtesy of British Onions.

Lamb and onion saffron tagine

Servings:	Serves 4
Calories per serving:	933
Ready in:	2 hours 15 minutes
Prep. time:	15 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Don't need a tagine 4.29/5 This cooked perfectly in a casserole dish Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons Olive oil
• 1kg/2lb 4oz Lamb, cut into 5cm/2" cubes
• 3 large Onions, cut into 8 segments
• 1 clove garlic, crushed
• 2½cm/1" fresh ginger, chopped
• ½ Stick cinnamon
• 6 saffron strands
• 1x 400g/14oz tin Tomatoes
• 600ml/1pt Chicken stock
• 10g/1/4oz butter
• 25g/1oz Blanched Almonds
• 25g/1oz dried cranberries
• 1 handful Coriander, chopped

Mise en place

• Preheat the oven to 190C/375F/Gas No 5

Method

1. Heat 2 tablespoons oil in a pan & fry the lamb until browned.
2. Remove from the pan.
3. Heat the remaining oil & fry the onion & garlic for 10 minutes until softened.
4. Add the ginger & cook for 1 minute.
5. Add the cinnamon, saffron, tomatoes & stock.
6. Bring to the boil, remove from the heat & add the lamb. Cook for 1- 1½ hours until tender.
7. Heat the butter & fry the almonds for 1 minute until golden brown, add the cranberries.
8. Serve the tagine with couscous & almonds, cranberries & coriander on top.

See also

• Lamb tagine
• Chicken tagine
• Chicken tagine with chermoula
• Summer beef tagine
• Tajine bil hoot (Fish Tagine)
• Lamb and onion saffron tagine
• Spicy carrot and chickpea tagine
• Vegetable tagine with apricots and almonds
• Tajine zrodiya (Carrot and lamb tagine)
• Tajine karnoune bil limoun (Artichoke and lemon tagine)
• Pumpkin and green bean tagine
• Lamb tagine with tomatoes and peas

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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