Lamb Tagine Loaded Dippers
Smoky Moroccan stew spiked with pomegranate seeds, almond flakes and a splash of tahini dressing with Grip and Dip Skin On Fries
Ingredients
150g Grip and Dip Skin On Fries
Lamb Tagine (4 servings)
500g Diced lamb
1 White onion (diced)
4 Cloves garlic
2 tbsp Ras el Hanout spice mix
1tsp Harissa paste
400g Chopped tomatoes
500ml Chicken stock
15ml Olive oil
Tahini Dressing
50g Tahini
10ml Water
10ml Olive oil
Juice of 1 lemon
1/2 tsp Salt
1 Clove garlic
Handful of parsley
Pinch of salt
To finish
20g Chopped almonds
10g Pomegranate seeds
Handful Coriander leaves
Method
- Coat the lamb in half the Ras el Hanout spice mix and then fry in a casserole dish until slightly browned
- Remove the lamb from the dish and add the onion then soften
- Mince the garlic and add to the pan then fry for a further minute
- Add the rest of the spice mix and cook for 30 seconds then add the chopped tomatoes, harissa paste and chicken stock
- Return the lamb to the pot and simmer on a low heat for around 2 hours until tender
- Cook the Aviko Grip and Dip Skin On Fries as per packet instruction
- To make the dressing combine all ingredients and blend until smooth
- To serve place the fries in a bowl and then top with tagine then finish with tahini dressing, almonds, pomegranate seeds and chopped coriander