Ystwyth Valley Lamb Tagine

Ingredients

  • 1kg Diced Ystwyth Valley Lamb
  • 2 chopped onions
  • 1 teaspoon cinammon
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 125g soft stoned dates
  • 125g dried apricots
  • 250ml apple juice
  • 250ml water
  • salt to taste

Method

  1. Brown the lamb (just enough to seal the cut surfaces) and soften the onions.
  2. Add the spices and cook for a few minutes.
  3. Add all remaining ingredients and bring to a gentle boil.
  4. Cook very slowly – either on the hob or in the oven – for about 2 hours
  5. Garnish with a sprig of coriander
  6. Serve with coscous, boiled rice or mashed potatoes