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2 tbsp olive oil
1 large onion, sliced
3 garlic cloves, sliced
2 tsp ground cumin
2 tsp ground turmeric
2 tsp paprika
1 tsp ground ginger
3 x 260g diced lamb shoulder
2 tbsp honey
400g can chopped tomatoes
2 tbsp tomato purée
400g can chickpeas, drained
3 Cooks’ Ingredients Black Garlic
6 plums, quartered and stone removed
1 cinnamon stick
50g pistachios, roughly chopped
1/2 x 28g coriander leaves, finely chopped
1/4 x 25g mint, leaves finely chopped
Preheat the oven to 180ºC, gas mark 4. Heat 1 tbsp olive oil in a large casserole dish (for which you have a lid) over a medium heat and fry the onions for 5-7 minutes or until soft. Add the sliced garlic and cook for a further minute, followed by the cumin, turmeric, paprika and ginger. Allow the spices to sizzle and coat the onions until they smell aromatic.
Add the lamb cubes to the pan and fry until lightly browned all over and well coated in spice. Stir in the honey, chopped tomatoes and tomato purée. Half fill the empty tomato can with water and swill out any remaining tomato juice into the dish. Add the chickpeas, season well and stir to combine.
Finally, squish the black garlic and throw into the pan along with the plums and cinnamon stick. Bring to a gentle simmer, put the lid on the casserole dish and place into the oven to continue cooking for 2 hours, stirring once or twice during cooking to stop it sticking to the bottom.
Remove the cinnamon stick and discard. Garnish the tagine with pistachios and chopped herbs before serving with buttered couscous or rice.
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