Tagine of Lamb with Tunisian Tabil
Serves 4 - Prep time 10 mins - Cook time 2 hours
1kg Lamb, cubed
2 cups water
3 tbsp olive oil
2 large ripe tomatoes, chopped
1 small onion, finely diced
3tbsp Henry Langdon Tunisian Tabil
1 clove garlic, minced
1 1/2 tsp Henry Langdon Ras el Hanout
salt to taste
Place all the ingredients into a large heavy based saucepan and bring to the boil. Cover and simmer for about 2 hours, until the meat is tender.
Transfer to a serving bowl and garnish with coriander.
Almost any vegetable can be added to this dish. Try it with potatoes, carrots, green beans or any vegetable you have. You are only limited by your imagination.