Moroccan Lamb Tagine

INGREDIENTS:

• 1 lb diced lamb, leg or shoulder
• 1 brown onion, diced
• 1 carrot, quartered lengthways and chopped
• 1 large turnip, peeled and roughly diced
• 3 cloves garlic, crushed
• 2 large chilies, chopped
• 2 tsp TurmeriX
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 can diced tomato
• 1 can chickpeas
• 1/2 bunch coriander
• 2 sprigs mint

DIRECTIONS:

• Heat some oil in a heavy based pan on medium heat, add the garlic and chili and sauté until garlic is aromatic.
• Add carrot and onion to the pan and sauté until until onion becomes translucent.
• Add lamb to the pan and stir through vegetables. Keep stirring from time to time until lamb starts to brown, season with salt.
• Add spices and stir quickly making sure spices don't stick to the bottom of the pan & burn (approximately 2 minutes).
• Add the canned tomatoes and the liquid from the chickpeas; if needed top up with water or chicken stock until ingredients are nearly covered by liquid.
• Tie three coriander roots together with string and gently nestle into the liquid.
• Simmer for ten minutes then stir in the chickpeas.
• Place diced turnip on the base of a casserole or tagine and transfer the contents of the pan over the turnips.
• Replace lid on casserole or tagine (or cover with foil ) and place in a preheated 350°F oven for 65 to 75 minutes.

Serve with couscous or roasted root vegetables sprinkled with shredded mint and coriander. Garnish with yogurt or labneh if needed. (Serves 4)