Lamb Tagine with Grapefruit & Olives
1.6kg boneless shoulder of Local Lamb (diced)
3g Saffron strands
400g Onions (chopped)
3x Garlic Cloves, (Crushed)
300ml Fresh Chicken Stock
300ml Apple Juice
1 tsp Ground Cinnamon
½ tsp salt
1 tsp Ground Turmeric
½ tsp of White Pepper
1x Grapefruit (sliced)
4x Cinnamon Sticks
120g Flaked Almonds, (fried)
300g Pearl Cous Cous
Put the pieces of Lamb into a large Tagine dish or Saucepan, mix together the ingredients for the spice mixture,
Scatter on the spice and roll the pieces of meat in the mixture.
Add the prepared Saffron.
Put over a medium heat and then add the Onions, Garlic, Oil, grapefruit, Olives & Butter, leave to brown.
Add the Apple juice, water, Chicken stock, cover & cook for 1 hour.
Remove Cinnamon sticks, Add Rinsed Pearl Cous-Cous and Simmer for another 15 minutes.