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Ingredients
| 600g Aussie lamb leg, diced | 1 onion, cut into thin strips, (Julienne) | 3 carrots, sliced | 2 garlic cloves, minced |
| 10 pcs Gourmet prunes, cut into pieces | 10 pcs Gourmet apricots, cut into pieces | 1 tsp turmeric | 1 tsp coriander |
| 1 packet tomato pulp | 1 tsp cumin | ½ tsp saffron | 2 pcs pickled lemon skin, chopped |
| 2 tbsp fresh coriander, chopped | Pinch of Maldon sea salt | Pinch of black pepper |
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Method:-
- Pre-heat oven to 200°C.
- Heat the oil in a casserole dish over medium heat. Add the onion & cook for 5 min. until soft. Add the garlic, pickled lemon skin & spices & cook for 1-2 min.
- Add the lamb & dried fruit to the casserole. Pour over the tomato pulp & stock, season well & bring to a boil.
- Put the lid on the casserole dish & transfer to the oven. Cook for 1 hour, stir the tajine & return to the oven, uncovered for 30 more min.
- Check the seasoning & consistency. Vegetables should be soft & sauce a little thick.
- Serve in a tajine plate & sprinkle chopped coriander on top. You can serve with couscous on the side.
