Ingredients:
1 1/2 kg lamb, diced
1 large red onions, grated
2 garlic cloves, crushed
1/4 cup coriander leaves, chopped
1 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon saffron threads
120 ml olive oil
1 teaspoon salt
1 orange rind, large piece
810 g diced tomatoes
2 tablespoons tomato paste
375 ml beef stock
1 bay leaves
30 g butter, diced
2 tablespoons honey
240 g chickpeas, drained, rinsed
1/2 cup green olives
mint, to garnish
Directions:
Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
Preheat oven to 160 C.
Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
Place meat in a tagine or casserole dish, add the orange peel.
Drain tomatoes, reserving the juice.
Set the tomatoes aside.
Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
Cover and bake in oven for 1 1/2 hours.
Use a slotted spoon to transfer the meat to a plate.
Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
Cook, stirring for 1-2 minutes.
Garnish with mint.
Servings: 8
Time preparation: 15 min.
Time total: 135 min.