Lamb and Rice Tagine with Dried Cherries

Name: Lamb and Rice Tagine with Dried Cherries
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 400g of lamb shoulder, diced into 3cm cubes; 1 tsp cumin seeds; 1 tsp coriander seeds; 3 cardamom pods; 1 tsp ras el hanout; 3 small onions, diced (or 1 large onion); 500g of lamb stock, or chicken stock; 750ml of water; 250g of Tilda brown basmati rice; 75g of dried cherries; 200g of baby spinach, or chopped regular spinach; 20g of tarragon leaves, picked; Yoghurt

Rich lamb cooked with nutty Tilda Wholegrain rice and lots of lovely spices in a tagine to make a rich, warming, and comforting dish. Recipe by Helen Graves, courtesy of Great British Chefs.

120+ Minutes
Medium
Serves 6

This recipe uses:

Wholegrain Brown Basmati Rice

Where to buy

Lamb and Rice Tagine with Dried Cherries

Ingredients

400g of lamb shoulder, diced into 3cm cubes
1 tsp cumin seeds
1 tsp coriander seeds
3 cardamom pods
1 tsp ras el hanout
3 small onions, diced (or 1 large onion)
500g of lamb stock, or chicken stock
750ml of water
250g of Tilda brown basmati rice
75g of dried cherries
200g of baby spinach, or chopped regular spinach
20g of tarragon leaves, picked
Yoghurt

How to make Lamb and Rice Tagine with Dried Cherries

To begin, toast the cumin and coriander seeds in a dry pan then grind them with the cardamom in a pestle and mortar or spice grinder
In a wide heavy-based pan, soften the onions in some olive oil, then add the ras el hanout and other ground spices to the pan. Cook out for a couple of minutes, stirring so they don't burn
Remove the onions from the pan, turn up the heat and add the lamb, stirring occasionally until browned all over. Once browned, reduce the heat, add the stock and 500ml water and pop the onions back into the pan. Cook with a lid on over a very low heat for an hour
Add the rice, dried cherries, some salt and pepper, and another 250ml of boiling water and cook for another 40–45 minutes, or until the rice is cooked
When the rice is almost ready, place the spinach in the pan on top of the tagine and put the lid back on to wilt the spinach for a minute. Once wilted, stir it into the dish. Finally, stir in the tarragon and serve