Moroccan Lamb Tagine with Pears or Green Apples - Spice Fusion Exotic Spice Blends & Dukkah
Use a tagine, a heavy saucepan or Dutch oven for this fruity little lamb number. Choose from fresh, firm pears or Granny Smith apples or if you can’t decide,
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Ingredients
- 800-1kg leg or shoulder lamb, cut into chunks
- 2 tbsp Spice Fusion Ras el Hanout
- ½ tsp salt
- 4 tbsp chopped parsley and/or coriander
- 1 onion, peeled and grated
- 2 tsp grated ginger
- 1 onion, finely chopped
- 45g butter, divided
- ¼-½ tsp saffron, crushed and dissolved in 2 tbsp hot water
- 1 cinnamon stick
- 2-3 pears or green apples
- Ground cinnamon and sugar
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