Lamb Tagine.

Sometimes spelled Tajine, this spicy, and very delicious, lamb and pumpkin casserole is a traditional Moroccan dish, so called because it is cooked in a tagine [or tajine], a wide, shallow baking dish with a high, conical lid that allows moisture to drip back down, keeping the meat moist. Tagine cooking must be done in the proper vessel, and anything else is only an approximation. One day I shall be able to afford a proper tagine, and then I shall be able to prepare this delightful dish in the way that it should be prepared. In the meantime, this is my approximation.

Ingredients.
300g diced lean lamb.
1 small onion, peeled and chopped.
3 cloves garlic, peeled and chopped.
1 tablespoon sultanas.
1 tablespoon oil.
1 dessertspoon honey.
1 teaspoon turmeric.
1 teaspoon ground cumin.
1 teaspoon ground fennel.
1 can tomatoes in juice.
300g pumpkin, peeled and diced.
Salt and pepper.
1 good squeeze lemon juice.

Method.
Preheat the oven to 180ºC. Place all the ingredients except the pumpkin and the lemon juice in a small casserole dish, stir well to combine, and bake for 1 ½ hours.
Remove from the oven, gently stir in the pumpkin pieces and squeeze the lemon juice over all. Return to the oven without the lid. Bake for another thirty minutes then serve with couscous and mixed vegetables. What could be easier?

Serves: 2.

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