MOROCCAN LAMB TAGINE
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
Here at Muffs our business has grown and evolved over the years. To keep up with the ever changing way in which people eat, shop and live their lives we have had to move with the times. This has presented itself in the form of grab and go ready meals such as chicken en croute, beef wellington and chorizo chicken to name a few.
MOROCCAN LAMB TAGINE
Our range of quality fresh meals that are oven ready, no fuss and healthy is growing by the day. We have also diversified by selling the best quality fruit and vegetables available to truly give our customers a one stop shop of gourmet delights that are available for everyone.
Our hot food counter has proved a real hit with the customers with people queueing out the door for the daily specials on offer. With continental and local cheese, wine and beers to preserves and sweets we try and provide something for everyone.
The beating heart of the business is still meat! Remember- Muffs Means Meat! We have always strived to supply the best quality meat available. Our Welsh black beef is dry aged for four weeks before it is sold. This matures the meat, intensifying the flavour and tenderising it as well. We have fresh welsh lamb and pigs with all the traditional cuts you would expect from a good butchers. As trends change one thing will always remain the same at Muffs and that is Best Quality Meat.
INGREDIENTS
• 1 tsp cayenne pepper
• 2 tsp ground black pepper
• 1½ tbsp paprika
• 1½ tbsp ground ginger
• 1 tsp all spice
• 1 tbsp turmeric
• 2 tsp ground cinnamon
• 1 x shoulder of lamb, trimmed and cut into 5cm / 2in chunks( about 1.1kg / 2½lb meat in total)
• 2 large onions,
• 2 tbsp olive oil
• 3 cloves garlic, crushed
• 2 x 400g tinned chopped tomatoes
• 115g / 4oz dried apricots, cut in half
• 55g / 2oz dates, cut in half
• 55g / 2oz sultanas or raisins
• 85g / 3oz flaked almonds
• 600ml / 1 pint lamb stock
• 1 tbsp clear honey
METHOD
1. Place the cayenne, black pepper, paprika, ginger, turmeric, allspice and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. 2. Preheat the oven to 150 o C / 300F / Gas mark 2. 3. Heat 1 tbsp olive oil and in a large casserole dish add the onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish.
5. Add chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid,
6. Place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
7. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
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