Lamb tagine with pomegranates
675g lean boneless lamb shoulder, cut into 2.5cm/1inch cubes
3 large shallots or 1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
2tsp ground ginger
1/4tsp ground turmeric
1/4tsp sweet paprika
Salt and freshly milled black pepper
Pinch of saffron threads
450ml hot water
1 cinnamon stick
2 sprigs fresh thyme
3-4 dried apricots, roughly chopped
3tbsp freshly chopped coriander
2tbsp fresh pomegranate seeds
Rice or couscous, to serve
Heat the oil in a large, three-pint-deep ovenproof dish and add the onions, ginger, turmeric, paprika and seasoning.
Cook over a low heat for one to two minutes.
Add the meat and garlic, coat in the flavoured oil and cook for four to six minutes until brown all over.
Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for two hours.
The tagine will take about two hours and 10 minutes to cook.
Add the cinnamon stick, thyme, apricots and coriander 20 minutes before the end of the cooking time (so around an hour and 50 minutes into cooking).
Cover and continue to cook for the remainder of the cooking time (20 minutes).
Remove the thyme and cinnamon stick from the tagine.
Garnish with the pomegranate seeds and serve with steamed couscous or rice.