Lamb tagine with cinnamon and figs

Name: Lamb tagine with cinnamon and figs recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 1 large red onion, finely chopped; 2 garlic cloves, crushed; 2 cinnamon quills; 1/4 bunch flat-leaf parsley, finely chopped; 2 cups (500ml) Beef Style Liquid Stock; 4 cups (1L) cherry tomato sauce; Pre-roasted vegetables; 3 cups pre-cooked shredded lamb; 4 figs, torn into wedges; Coriander leaves & natural yoghurt, to serve

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by Dominic Smith

Feb 23, 2020

This lamb tagine is easily whipped together with leftovers from earlier in the week.

2 tbs extra virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 cinnamon quills
1/4 bunch flat-leaf parsley, finely chopped
2 cups (500ml) Massel Beef Style Liquid Stock
4 cups (1L) cherry tomato sauce
Pre-roasted vegetables
3 cups pre-cooked shredded lamb
4 figs, torn into wedges
Coriander leaves & natural yoghurt, to serve

Method

1.

Preheat oven to 180°C.
2.

Heat the oil in a large flameproof dish with a lid or alternatively use a tagine. Add the onion, garlic, cinnamon and parsley. Cook, stirring, for 4-5 minutes until onion has softened. Add stock, bring to the boil and simmer rapidly for 6-8 minutes until reduced by half. Add 4 cups (1L) cherry tomato sauce and bring to a simmer. Stir in pre-roasted vegetables and scatter over shredded lamb. Cover with lid and bake for 25-30 minutes until vegetables and lamb are hot.
3.

Remove lid and scatter over figs and coriander leaves. Serve with yoghurt and freshly ground black pepper.