Mutton Tagine with Chickpeas and Raisins
|Mutton Tagine with Chickpeas and Raisins|
Recipe Type: Main
Prep Time: 15 mins
Cook time: 2 hours 30 mins
Total Time: 2 hours 45 mins
Mutton may be less common with most farmers choosing to pasture their lambs for less than a year, but this flavoursome tough meat tastes beautiful served with coriander, paprika and ginger.
- 1kg Shoulder of mutton
- 2 Onions
- 6 Garlic cloves
- 4tbsp Olive oil
- 1tsp Ground cinnamon
- 1tsp Ground cumin
- 1tsp Ground paprika
- 1/2tsp Ground ginger
- Ground cinnamon
- 1/2tsp Chilli powder
- 1tsp Plain flour
- 800g Tinned chopped tomatoes
- 250ml Water
- 400g Tinned chickpeas
- 100g Raisins
- Before you get started you will need to slice your onions, crush your garlic cloves and cube your mutton using a sharp knife.
- Once your ingredients are ready, switch on your oven and preheat it at 160C.
- Using a large casserole dish, start heating your oil over a medium flame and add your onions. Fry until they are soft (usually 5 minutes), then add your garlic, coriander, cumin, paprika, ginger, cinnamon and chilli. Leave to fry for 1 minute.
- Next add your mutton to the casserole dish, topping with your flour and stir until your mutton is coated in your spice mixture.
- Cook your mutton for a further 10-15 minutes (until lightly browned), then add your tomatoes and water. Bring to a simmer stirring occasionally then cover and leave to bake for 1 hr 15 minutes.
- We recommend checking on your tagine regularly (adding a little water when necessary) and after an hour adding your chickpeas and raisins. Allow your tagine to cook for a further 30 minutes.
- Flavour with a pinch of salt and pepper, and serve (preferably hot).
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