450g diced lean lamb 1 tsp. (5 ml) ground black pepper 3 tsp. (15 ml) Robertsons paprika 1 tsp. (5 ml) Robertsons ground cinnamon 2 tsp. (10 ml) Robertsons turmeric 1 Tbsp. (15 ml) Flora Regular margarine 1 large onion, chopped 1 clove garlic, chopped 55g dried apricots 25 g sultanas or raisins 25g toasted flaked almonds 2 tsp. (1o ml) honey 570ml Knorrox beefstock 800g tin chopped tomatoes 2 tsp. (10 ml) tomato puree 1 Tbsp. (15 ml) chopped fresh coriander, to garnish 1 Tbsp. (15 ml) chopped fresh parsley, to garnish
Preparation (for 4 portion) for
FLORA LAMB TAGINE
- Preheat oven to 170°C
- Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
- Heat Flora Regular margarine in a casserole dish, add in onion and garlic and fry until softened.
- Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
- Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.