Ingredients

2 glugs

of olive oil

large onion, peeled and chopped

2cloves

garlic, peeled and chopped finely

675g

lamb shoulder, skin and fat removed

2 tsp

Steenbergs organic Tagine Mix

pinch

Steenbergs Saffron

1/2 pint

water

1 tbsp

tomate puree

tomatoes

Pinch

Steenbergs Traditional Sea Salt

1/2 tspn

Steenbergs Cracked Black Pepper

At last I have found a really tasty way to cook lamb that is popular with most! I even used lamb shoulder and cooked it with the meat still on the bone (very easy). The spiciness can be increased according to taste - we like it verging on 'hot'

Method

Preheat oven to 160oC/325oF/Gas 2

Heat oil in a casserole dish or a heavy bottomed saucepan
Add onion, garlic, tagine mix and saffron. Season with salt and pepper. Stir then cook on a low heat for about 10 minutes until onions are soft
Add lamb and brown on both sides before adding the water, tomato puree and tomatoes. Bring to simmering point before putting in the oven. Cook for an hour and half.
Remove the casserole from the oven. Remove the lamb and chop into chunks, discarding the shoulder bone. Heat the sauce on the hob and reduce if necessary. Return the lamb to the sauce
Serve with a lemony couscous or quinoa