Ingredients
750g lamb backstrap - Cubed
2 Tbsp Olive Oil
1 Tsp Whole Cumin Seed
1 Tsp Whole Corriander Seed
2 Cinnamon Sticks
1/4 Tsp Turmeric
1 Tsp Freshly Ground Chillies
4 Cloves of Garlic - Chopped
1 Inch piece of Ginger - Grated
1 Onion - Cubed
1 Zuchini and 1 Red Pepper - Sliced
Salt and pepper to taste
Corriander to Garnish
Method
Heat the oil in a tagine and fry onion till soft. Add in the garlic, ginger,salt, pepper, chillies, turmeric, cumin, corriander and cinnamon. Fry for about a minute to release the flavours and then add the lamb. Coat lamb with spices well, cover and leave to simmer on low heat for about 1 hour or until lamb is almost cooked.
Add the zuchini and red pepper pieces to the tagine and simmer for another 10 - 15 minutes. Garnish with corriander. Serve with Butter cous cous.
