British Ramadan
Join us this British Ramadan for incredible recipes and special guests from within the Halal Industry. Watch everyday throughout Ramadan on British Muslim TV’s social media channels.
Lamb Tagine with Pomegranates
Lamb Serves 5
In collaboration with AHDB and British Muslim TV, Shazans are taking you on another food adventure like no other! We’ll have incredible recipes to inspire your Ramadan, showcasing the use of British chicken, lamb, beef, dairy and cereals and special guests from within the Halal industry. Watch daily during Ramadan across all our social channels!
Prep time: 25 mins
Cook time: 2 hr 10 mins
Ingredients
- Lamb leg or shoulder cubes
- 2 tablespoons oil
- 3 large shallots or 1 medium onion, peeled and finely chopped
- 2 teaspoons ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground paprika
- 2 garlic cloves, peeled and crushed
- Pinch saffron threads
- 450ml good, hot vegetable stock
- 1 cinnamon stick
- 2 sprigs fresh thyme leaves
- 3-4 dried apricots, roughly chopped
- 1 x 400g can black-eyed beans or similar
- 3 tablespoons freshly chopped coriander
- 2 tablespoons fresh pomegranate seeds
Method
- Heat the oil in a large 1.7L flameproof dish, add the shallots or onions, ginger, turmeric and paprika. Season and cook over a low heat for 1-2 minutes.
- Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.
- Add the saffron and stock. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
- 20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and beans. Cover and continue to cook for the remainder of the cooking time.
- Before serving remove the thyme and cinnamon stick from the tagine. Garnish with the coriander and pomegranate seeds and serve with couscous.
Tips: this recipe works well cooked in a heatproof dish in the oven for the same cook time at 170°C, 150°C Fan, Gas Mark 3.
