Recipe for Saffron Lamb Tagine

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Yield:

Ingredients:

Amount	Ingredient
20 x	saffron threads
2 kg	diced stewing lamb
4 tbl	vegetable oil
300 gm	shallots
1 lrg	clv garlic crushed
1 tsp	ground ginger
1/4 tsp	cayenne pepper
1/2 tsp	cinnamon
450 gm	tinned chopped tomatoes
1/5 lt	stock preferably lamb
50 gm	apricots
75 gm	almonds
25 gm	butter
25 gm	pistachios shelled
25 gm	dried cranberries
	Heat oven to 190C/375F/gas mark 5.
	Mix saffron with 1 tbsp boiling water.
	Leave to stand for 10 minutes.
	Brown lamb in batches in hot oil.

Instructions:

Instructions: Leave 1 tablespoon of oil in casserole lower heat and cook onions until golden.

Stir in garlic spices and saffron liquid and cook for 1 minute.

Add tomatoes stock raisins and lamb.

Bring to the boil season well.

Cover and cook in the oven for 1 1/2 hours or until tender.

Sautd almonds in butter for 1 to 2 minutes then add pistachios cranberries and a large pinch of salt.

Scatter over the lamb tagine and serve.

a shallow casserole is ideal for this recipe sreves 6

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