RECIPE

Lamb Tray Tagine

Name: Lamb Tray Tagine
Cook time: 180 mins
Total time: 180 min
Yield: 2
Ingredients: 1 x Royco Roast Meat Gravy; 30ml olive oil; 600g lamb cubes; Salt; Pepper; 1 onion, chopped; 2 cloves garlic, finely sliced; 1 tsp coriander powder; 1 tsp turmeric powder; 1 stick cinnamon; 1 Tbsp tomato paste; Juice & zest of 1 orange; 1 Tbsp honey; 1 bay leaf; 1 cup light chicken stock; 1 cup water; 100g dried apricots, halved; 50g flaked almonds, toasted; Mint leaves; Couscous, cooked

Cooking time

180 mins

Preparation time

20 mins

Serves

Serve up the fragrant flavours of Morocco with this easy, breezy tagine in a tray. Cooked in Royco Roast Meat Gravy, topped with almonds and apricots.

1 x Royco Roast Meat Gravy
30ml olive oil
600g lamb cubes
Salt
Pepper
1 onion, chopped
2 cloves garlic, finely sliced
1 tsp coriander powder
1 tsp turmeric powder
1 stick cinnamon
1 Tbsp tomato paste
Juice & zest of 1 orange
1 Tbsp honey
1 bay leaf
1 cup light chicken stock
1 cup water
100g dried apricots, halved
50g flaked almonds, toasted
Mint leaves
Couscous, cooked

Products used

Roast Meat Dry Gravy

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1.
Start by making up the Royco Roast Meat Gravy according to package instructions, put aside.
2.
Heat the olive oil in a heavy based pot over a high heat. Generously season the lamb pieces with salt and pepper and add them to the pot.
3.
Allow the lamb to colour all over, then remove from the heat.
4.
Turn the heat down to low and add the onion. Fry for 5 minutes. Add the garlic, coriander powder, turmeric powder, cinnamon and tomato paste.
5.
Fry for a further 2 minutes then return the lamb to the pot with the orange juice and zest, honey, bay leaf, chicken stock, water and prepared Royco Roast Meat Gravy.
6.
Stir well and allow it to come to a boil. Once boiling, turning the heat down, place a lid on, and allow to gently simmer for 2.5 hours.
7.
Add the apricots and simmer for a further 30 minutes.
8.
Season to taste and serve the lamb garnished with almonds and mint. Serve with couscous on the side.