Lamb & fig tagine with yoghurt
For a good lamb tagine ask the butcher to cut some lower rib of lamb into small pieces. This is a typical Moroccan cut for lamb tagine as it allows the lamb to cook relatively easily on a medium heat. There is plenty of meat on the lower rib to satisfy everyone. Of course we all associate tagine with the unique chimney shaped pot seen in every good Moroccan shop but if you don’t have one they can be made equally well in a good casserole pot. Serve with either couscous, bulgur wheat salad, rice or tagine bread. Drizzling yoghurt over the tagine before serving is a great way to cut through the grease and give the dish an added zing. If you like fresh coriander sprinkle some fresh, chopped coriander leaves over the tagine before serving. Ingredients Lower rib of lamb – 200 gr. per adult portion 200 gr. dried figs 1 onion 1 tsp. ground cumin 1 tsp. cumin seeds 1 tsp. coriander seeds 1 tsp. turmeric 1 tsp. ginger ½ lt. water …