A good Tagine is a wonderful meal any time of year full of exotic flavours & textures of far off lands. No mucking about with hours of slow cooking here though - with Magills Pulled Lamb you'll have your Tagine ready in less than half an hour!
- Magills Slow-Cooked Pulled Lamb
- 1 medium Onion, sliced
- Olive Oil
- 1 tsp Ground Cinnamon
- 1 tbsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2tsp Ground Turmeric
- 2 + 1 cup Chicken stock
- 2/3cup Dried Apricots, roughly chopped
- 1 tbsp honey
- 1/3 cup Slivered or Sliced Almonds
- Salt & Pepper
- Fresh Coriander
- 1 1/2 cups Cous Cous
- 1/2cup Raisins
- 1 tbsp Butter
- 1 cup hot boiled water
Add the raisins, 2 cups of the chicken stock, 1 cup of water and a knob of butter to a sauce pan and heat until boiling point. [I admittedly take the fast option, and do this in a bowl in the microwave]. Add the cous cous and stir briefly to combine. Cover tightly with a lid or cling wrap & a towel to keep warm. Allow to stand for at least 10 mins
In a heavy based pan, sauté the onion over medium heat until softened. Add the ground spices [add a little ground chilli here if you prefer a little heat] and stir to cook spices & release the flavours - about 1 min.
Add the Magills Pulled Lamb and stir to coat meat with spice. Next add the apricots, honey, 1 cup of chicken stock , salt & pepper and stir to combine. Simmer for 5-8 mins or until well heated through.
When ready to serve - fluff cous cous up with two forks.
Top with the Magill's Express Lamb Tagine. Sprinkle with chopped coriander and slivered almonds. Serve immediately with mint tea and pide bread.