Lamb Tagine with Tomatoes

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Apart from being an overlooked location in itself, Algeciras is a location where you can enjoy the best of both worlds. Here you can taste first hand how Spanish food has always been so influenced by the Moors.

Too many people use Algeciras only as a place from where you sail to Morocco. But why go all that way when you can taste Tangier, or savour the flavours of Fez, right here in Algeciras? Here’s a lamb based recipe, born in Morocco, but experienced in atmospheric Algeciras. Lamb tagine with tomatoes.

Ingredients

3 lamb shanks (on the bone) OR 1 large neck of lamb (on the bone and cut into 4 equal chunks, about
4 tablespoons of olive oil
2 teaspoons of cumin seeds, freshly ground
1 teaspoon of pimentón or sweet paprika
2 medium red onions, roughly chopped
2 tomatoes, peeled and roughly chopped
1 litre of cold water
40 threads of saffron, infused in two tablespoons of boiling water
Salt
Pepper

Preparation

Put the olive oil, cumin, cinnamon stick, paprika, chopped onions, tomatoes, peas and salt and pepper into a large saucepan. Cook for 10 minutes, stirring occasionally. Then add the meat. Stir well over a medium heat, then pour on the cold water and add the saffron infusion. Cover and cook for between 90 and 120 minutes, or until the meat is tender. Now add the peas and simmer, uncovered, for a further 20-30 minutes until the lamb is soft and the peas are sweet. Taste the seasoning and serve with couscous or bread.

1 Comment

  • I was going to try out this recipe but I can’t follow it. There is no mention that I can see of peas in the required ingredients, yet the recipe seems to require the addition of peas at two separate points in the process.