Antony Worrall Thompson

Tagine of Lamb with Raisins, Almonds
and Sweet Tomatoes

Serves: 6

2 pounds (900g) lamb, piqued with garlic, anchovy and pickled lemons
1 teaspoon saffron threads
2 tablespoons ground ginger
2 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
Olive oil for frying
6 cloves garlic, peeled and diced
1 pound (450g) chopped onion
4 ounces (115g) blanched white almonds, not flakes
1 cinnamon stick broken in half 2½ cups tomato juice
2½ cups lamb stock
1 pound (450g) can of chopped tomatoes
1 pound (450g) tomatoes, peeled, seeded and roughly chopped
¾ cup raisins
2 tablespoon liquid honey
1/2 bunch chopped cilantro

Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight.

In a large pan fry the lamb in olive oil to brown all over, add the remaining spices, garlic and chopped onions. Add the almonds and cinnamon sticks and cover with tomato juice, stock and canned tomatoes. Bring to the boil, simmer for 1 1/2 hours.

Drain the meat and add the tomatoes, raisins, honey and potatoes and cook until the tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in chopped cilantro and season to taste.