Food, Other Recipes

Spiced Lamb Shoulder Tagine

A recipe’s possibly not what you were expecting to read here; I did sit down and try to think of ideas to write to about but all I’ve been able to think about all day is food. I’ve decided to take that as a sign, so here I am writing you a recipe.

I made an impulse purchase of a lamb shoulder that was bigger than my head last week.  I cooked it in my big tagine and it came out so well I’ve decided to tell you about that.  It was delicious, and the meat was so tender it came off the bone with a spoon.

What you would need should you wish to make one:

– a shoulder of lamb
– a tagine
– an onion
– a red onion
– 4 cloves of garlic
– approx 1kg of chopped tomatoes
– 8 new potatoes
– olive oil
– a courgette (although I did only put this in because it was at its sell by date)
– 8 cherry tomatoes
– a red pepper
– approx 2 tablespoons of paprika
– approx 2 tablespoons of ground ginger
– approx 2 tablespoons of turmeric
– approx 2 tablespoons of coriander
– approx 2 tablespoons of saffron
– black pepper
– salt
– cous cous

How you should prepare the tagine:

– Heat your oven to 120°C, 250°F or Gas Mark ½

– Finely chop up the onions and spread over the bottom of the tagine
– Peel and crush the garlic and add this in with the onions
– Dice the new potatoes and add them to the tagine
– Liberally drizzle with olive oil
– Sprinkle the paprika, ground ginger, turmeric, coriander and approx two tablespoons of black pepper over the other ingredients
– Cover with the chopped tomatoes
– Peel and lay the courgette across the top

– Scour a criss cross pattern across the top of the lamb shoulder with a sharp knife
– Rub salt and black pepper into the skin of the lamb shoulder

– Place the lamb shoulder on top of the other ingredients
– Chop the red pepper and place it over and around the lamb shoulder, along with the cherry tomatoes

– Put the lid on the tagine and place in the oven
– Leave it there for four hours

– Remove the tagine from the oven and serve the contents with cous cous, prepared as per the instructions

It now occurs to me that I should have taken a picture of it to go with the recipe.  But I didn’t.  And it’s too late now… Sorry!

4 thoughts on “Spiced Lamb Shoulder Tagine”

  1. Inspired by your post, I went out and got myself some ground lamb, along with beef liver. The only way I can manage to eat liver is to mix it with lamb meat and broil as patties. It’s a necessary evil, due to a chronic low iron problem. It’s been a while since I last ate meat, and I’m feeling the effects.


I'd love to hear what you think...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s