Levant Lamb


1/2kg (about 2lb) lamb meat cubed
2 small/1 large onion sliced thinly
2 potatoes (optional
1 tin chickpeas (optional)
2-3tbsp ras-el-hanout
1 tbsp Amina’s steak and chops (or any steak seasoning)
1 tsp Paprika
1 tsp Lemon Pepper (or black pepper)
1 tbsp Cumin powder
1tsp Ginger powder
2 tbsp Ginger and garlic (fresh)
1/2 Lemon Juice
Green chillies to taste
1/3 cup oil
1 tin Chopped Tomotoes (blended)
Pinch of Saffron
Salt to taste
Chopped Coriander (as garnish)

1. Marinate the lamb overnight in all the spices, seasonings and a little of the garlic & ginger paste.
2. When ready to cook, fry the lamb in a non stick pan with no oil till brown (careful not to burn). Meanwhile slice the onions and cook in a some oil till brown on the edges.
3. Add the meat and onions with the oil used for frying and an additional 1/3 cup with all the remaining ingredients into your slow cooker or tagine.
4. Cook the tagine in the oven for 2 hours or in the slow cooker for 4-6 hours on high heat or 6-8 hours on high heat.

Serve with fresh naan or roti.

Enjoy x


Leave a Reply

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

WordPress.com Logo

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

Facebook photo

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

Connecting to %s