INGREDIENTS
3 onions, peeled and cut into 6 (like an apple)
5 potatoes, cut into even sized 1.5" chunks (use a softer variety)
4 garlic cloves, minced
2 Tablespoons olive oil + more for drizzling
1/4 cup (60ml) honey
1/2 teaspoon turmeric powder
1 teaspoon chili flakes
1 teaspoon cinnamon
1 teaspoon cumin powder
1/4 teaspoon clove powder
1/2 teaspoon coriander seed powder
2 teaspoons sea salt + more for sprinkling
1/4 tsp pepper + more for sprinkling
** 1.5 kg lamb - I have made this recipe with lamb shoulder and lamb breast (ribs).
1/2 cup (120 ml) beer or veggie stock
1/4 cup (40g) dried currants
1/4 cup (40g) dried golden sultanas (raisins)
2 bayleaves
Special equipment-
Tagine or a lidded cast iron Dutch oven
**RIBS: I preferred the breast (ribs). It fell apart and was juicier, but rendered less actual meat for the dish.
SHOULDER: This was delicious too and provided more meat, but is less tender than the breast.
METHOD
Preheat oven to 150ºC fan forced (300F).
Add the potatoes, onion, and half of the garlic to your tagine or Dutch oven. Toss with a light drizzle of oil, and a sprinkle of salt and pepper.
In a small bowl, combine the remaining minced garlic, oil, honey, spices, measured sea salt, and pepper. Rub all over the lamb and set the lamb on top of the potatoes. Place the bayleaves on top of meat.
Sprinkle the dish with currants, sultanas, and pour in the beer/stock (down the inside of the dish as to not rinse off the lamb rub).
Bake covered for 90 minutes, then uncover and continue baking for 1 hour.
BREAST (RIBS)- remove bones and enjoy. SHOULDER- slice up the meat after it's been cooked and submerge it in the juices before serving.
Enjoy!
