Lamb - 750g shoulder joint (usually 1/2 shoulder)
2 tbsp plain flour - seasoned with salt and pepper
1 red onion - peeled and diced
3 cloves of garlic - peeled and finely chopped
1/2 stick of cinnamon
75g walnuts - chopped
2 bay leaves
1 pomegranate - de-seeded
500ml pomegranate juice
How to make:
Dice the lamb and toss into the seasoned flour until all pieces are covered.
Heat about 2 tbsp olive oil in a large pan on a medium heat. Add half of the lamb pieces to the pan and cook for a few minutes until they've evenly browned. Remove from the pan and do the same with the remaining lamb pieces. Add the first batch of cubes back to the pan and turn the heat down.
Add the chopped red onion, garlic, cinnamon stick, walnuts and bay leaves to the pan and stir thoroughly with the lamb. Cook for up to 5 mins until the onion is translucent. Stir regularly to avoid anything sticking to the pan.
Add 250ml of the pomegranate juice into the pan and simmer very gently for 1 hour. Add more pomegranate juice in stages and a little water when it starts to get thicker.
When ready remove the cinnamon stick and bay leaves and sprinkle with some of the pomegranate seeds.
To accompany the lamb tagine I made a puy lentil salad and used the remaining pomegranate seeds like so...
Cook the puy lentils for 20 mins in boiling water. Add more water if it starts to dry up.
For the dressing stir together 2 tbsp olive oil, juice from 1/2 a lemon, 1 tsp ground cumin, salt and pepper.
Once the lentils have cooked and cooled off slightly, mix them with some spinach, cherry tomatoes, pomegranate seeds and the dressing.