Lamb, Date & Freekeh Tagine by Zaytoun
Rated 5.0 stars by 1 users
Category
Zaytoun
Servings
4
Prep Time
30 minutes
Stove Time
45 minutes
Wonderbag Time
5 - 6 hours
A warming, hearty and delicious tagine perfect for when the weather gets colder. This recipe works just as well vegetarian, swap out the lamb with squash, mushrooms and chestnuts and replace lamb stock with veggie stock.
If you’ve not got a lot of time on your hands, skip the toasting and blending of the spices and use already ground or why not try using Zaytoun maftool instead of freekeh?
Recipe courtesy of our friends at Zaytoun, adapted for the Wonderbag
Zaytoun
Ingredients
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1 tsp coriander seeds, toasted
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1 tsp cumin seeds, toasted
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½ – 1 tsp cayenne pepper, depending on desired
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1 tsp ground ginger
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3 small sticks of cinnamon
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2 cloves garlic, peeled and roughly chopped
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4cm fresh ginger, peeled and roughly chopped
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2 medium onions, peeled and diced
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1 tbsp vegetable oil
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1 tbsp Zaytoun organic extra virgin olive oil
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500g lamb neck, cut into large cubes
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400g can of chopped tomatoes
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400g lamb/chicken stock
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½ tsp saffron strands (optional)
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250g Zaytoun freekeh, rinsed, soaked for 15 minutes and drained
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Knob of unsalted butter
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400g can of chickpeas, drained
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500g Zaytoun medjoul dates, pitted and roughly chopped
Directions
Preheat the oven to 180°C
Toast the coriander and cumin seeds. Once cooled, using a pestle and mortar or spice grinder whizz to a powder with the cayenne pepper and ground ginger and set aside. Then whizz the garlic and fresh ginger to a coarse paste
Season the lamb then on a medium heat, add 1 tbsp of vegetable oil in an oven proof casserole dish and in 3 batches, brown the lamb for a few minutes on each side and transfer to a plate
Without washing the dish, heat 1 tbsp of olive oil and 2 cinnamon sticks until fragrant and then add the onions and stir regularly until soft. Add the garlic and ginger paste stirring until combined, then add the spice blend and cook, stirring continuously until aromatic. Return the lamb to the pan along with the chopped tomatoes, lamb/chicken stock, saffron (if using) and salt and pepper, bring to the boil then take off the heat, and transfer to your Wonderbag and allow to slow-cook in the bag for 4-5 hours or until lamb is tender
Once the lamb is tender, stir through the soaked freekeh, chickpeas and dates and return to the Wonderbag for 45-60 minutes or until freekeh is al dente
Check seasoning and serve with coriander leaves and Greek yoghurt
To serve
Handful coriander leaves
2 tbsp Greek yoghurt
