Lamb tagine with chestnuts, saffron and pomegranate seeds

On Tuesday evening Fig wasn’t able to come over for our usual bout of Whoery so I decided to cook dinner for Alberto and I. I really fancied a tagine so I flicked through my recipe book to find one that I hadn’t cooked, and blogged about, before.

This one looked really interesting, the combination of chestnuts and pomegranate seeds provide both interesting flavours and textures to the dish. Definitely recommended. Alberto thought it was great!

Serves 4

2 tablespoons of ghee
4 garlic cloves, finely chopped
2 onions, finely chopped
25g of fresh ginger, peeled and finely chopped
A pinch of saffron threads
2 cinnamon sticks
1kg of lean lamb shoulder, cut into bite-sized pieces
250g of peeled chestnuts
2 tablespoons of runny honey
Seeds of 1 pomegranate, pith removed
A small bunch of fresh mint leaves, chopped
Salt and freshly ground black pepper to taste

Pre-heat the oven to 200.

Heat the ghee in a large frying pan and stir in the onions, garlic and ginger and saute until they start to colour.

Add the saffron and cinnamon sticks, stir and then toss in the lamb. Lightly brown the lamb and then add just enough water to cover the meat.

Bring to the boil and then transfer everything to a tagine, pop the lid on and cook in the oven for 1 hour.

After an hour, add the chestnuts and stir in the honey. Re-cover with the lid and pop back in the oven for another 20 minutes.

Season to taste with salt and pepper and then toss over the pomegranate seeds and stir in the chopped mint.

Return to the oven for a further 10 minutes then serve with buttery cous-cous.

Delilcious!

P1040122

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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