For The Pot
- 4 ml Cayenne Pepper
- 9 ml Ground Black Pepper
- 22 ml Paprika
- 22 ml Ground Ginger
- 14 ml Ground Tumeric
- 9 ml Ground Cinnamon
- 1 kg Lamb Shoulder
- 2 Sliced Onions
- 29 ml Olive Oil
- 3 Crushed Garlic
- 570 ml Tomato Juice
- 2 Tinned Chopped Tomatoes
- 1 Tinned Chick Peas
- 4 ml Soaked Saffron
- 600 ml Lamb Stock
- 14 ml Honey
- 29 ml Chopped Corriander
- 29 ml Chopped Flat Leaf Parsley
- All Purpose
Place the cayenne, black pepper, paprika, ginger, turmeric 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.
Place 8 lit Coals in to the burner base.
Heat 1 tbsp olive oil and Tagine Base dish.
Add the grated 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. Remove from the Tagine Base.
Heat the remaining oil and brown the cubes of lamb on all sides.
De-glaze the frying pan with ¼ pint of tomato juice.
Add the remaining tomato juice, chopped tomatoes, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with the Tagine Lid and cook for 2-2½ hours or until the meat is meltingly tender.
To serve sprinkle over the chopped herbs.