British Ramadan
Join us on a 30-day food adventure this British Ramadan. Watch us on British Muslim TV for FREE on: Sky 752 or Freeview 264 via VisionTV.
Lamb Tagine with Pomegranates
Lamb Serves 4-6
This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.
The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.
We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.
- Preparation 20–25 mins
- Cooking time: Approximately 2 hours 10 mins
Ingredients:
675g diced boneless lamb
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, to garnish
2 tablespoons fresh pomegranate seeds, to garnish
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.
Tip:
This recipe works well cooked in a heatproof dish in the oven for the same cook time at Gas mark 3, 170°C, 150°C fan.
Quick Lamb Tagine with Pomegranates
Lamb Serves 4-6
- Preparation 20–25 mins
- Cooking time: Approximately 2 hours 10 mins
Ingredients:
675g diced boneless lamb
2 tablespoons oil
3 large shallots, or 1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tablespoon plain flour
1 xxg jar tagine paste
1 x 400g can chopped tomatoes
3–4 dried apricots, roughly chopped
400ml hot vegetable stock
1 x 400g can black-eyed beans
3 tablespoons freshly chopped coriander, to garnish
2 tablespoons fresh pomegranate seeds, to garnish
Method:
- Heat the oil in a large 1.7l flameproof dish, add the onions. Cook over a low heat for 1–2 minutes.
- Add the lamb and garlic, cook for 4–6 minutes until brown all over. Add the flour. Cook for further 1–2 minutes.
- Add the tagine paste, chopped tomatoes and apricots. Cover and cook for 2½ hours
- Add the saffron and stock. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
- Twenty minutes before the end of the cooking time, add the cinnamon stick, thyme, apricots and black-eyed beans. Cover and continue to cook for the remainder of the cooking time.
- Remove the thyme and cinnamon stick from the tagine. Garnish with the coriander and pomegranate seeds. Serve with steamed rice.
Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.
