How to Cook Swaledale Mutton Tagine

Name: How to Cook Swaledale Mutton Tagine
Prep time: 20 min
Cook time: 180 min
Total time: 3 h 20 min
Yield: 4
Ingredients: 450g diced mutton; 2 x tbsp. rapeseed oil; 2 x onions finely diced; 2 x cloves garlic crushed; 1 tsp. smoked paprika; 1 x tbsp. Ras el Hanout (available at most supermarkets); 1 x red chilli finely diced; 1 x thumbnail sized piece of ginger peeled & finely diced; 2 tbsp. clear honey; 2 tbsp. balsamic vinegar; 200g pumpkin or butternut squash diced; 50g semi dried prunes cut in quarters; 80g semi dried apricots cut in halves; 400g chopped Italian plum tomatoes; 200ml light chicken stock; 1 tsp. cornflour mixed with a little cold water; 1 bunch fresh coriander roughly chopped (including stalks); zest of 1 orange; toasted almonds for garnish

20 mins
3 hours
easy
4

Recipe by

Jeff Baker

Ingredients

450g diced mutton
2 x tbsp. rapeseed oil
2 x onions finely diced
2 x cloves garlic crushed
1 tsp. smoked paprika
1 x tbsp. Ras el Hanout (available at most supermarkets)
1 x red chilli finely diced
1 x thumbnail sized piece of ginger peeled & finely diced
2 tbsp. clear honey
2 tbsp. balsamic vinegar
200g pumpkin or butternut squash diced
50g semi dried prunes cut in quarters
80g semi dried apricots cut in halves
400g chopped Italian plum tomatoes
200ml light chicken stock
1 tsp. cornflour mixed with a little cold water
1 bunch fresh coriander roughly chopped (including stalks)
zest of 1 orange
toasted almonds for garnish

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Method

Season the diced mutton with a pinch of salt then fry in a heavy based frying pan over a high heat until rich & golden using ½ of the oil then reserve.
Sweat the onions & garlic in a deep casserole dish with the remaining oil until soft & translucent.
Add spices, chilli, ginger & tomato to the onions & cook out for 5 minutes.
Add the honey & vinegar & boil together for a couple of minutes.
Add stock and then bring to a simmer.
Thicken by whisking the corn flour mix into the simmering sauce.
Add the mutton to the pot, cover & cook for 1½ hour in a preheated oven 140°c fan assisted or 160°c without a fan (gas 3).
Next add the pumpkin, orange zest & fruits, place back in the oven covered & cook for 1 more hour until both the mutton & vegetables are tender.
Carefully remove from the oven, taste for seasoning then add the freshly cut coriander into the Tagine just before serving.
Garnish with toasted almonds
Serve with minted yoghurt, steamed couscous or basmati rice.