Moroccan lamb tagine with tomatoes and honey

Although this Darina Allen's recipe advised 1.3kg lamb cubes, I actually used the 180g leftover lamb from the previous recipe (Slow roasted shoulder of lamb with coriander seeds) which was, in reality, pulled lamb. I used the remaining of the ingredients in almost their original quantities and it worked so well that I can't even imagine Darina's recipe having half of the flavour that mine has.

One ingredient I missed: almonds. Someone (my partner) ate all the almonds in the house and I improvised with nuts but the taste is totally different. I would stick to almonds.

Serves: 2 persons.

Ingredients:

• 1 medium onion, diced
• 1 garlic clove, crushed
• 1 tsp cinnamon
• 1 tsp fresh ginger, peeled and grated
• 1 can chopped tomatoes (400g)
• 180-200g lamb (cubes, pulled, whatever is available)
• 1 tbsp honet
• salt & pepper to taste
• olive oil
• Garnish:
• 30g blanched almonds
• 1½ tsp sesame seeds

Method:

1. Heat the olive oil in a casserole and add the onion, garlic, cinnamon and ginger. Stir and cook for 1-2 min.
   
   
   
   
   
   
2. Add the tomatoes and stir.
   
   
   
3. If the lamb is raw, add the lamb. Stir and cover. Cook for 20-30 min until the lamb is tender.
4. If the lamb is pre-cooked (e.g. leftovers), do not add the lamb yet, let the tomatoes cook for 15 min until reduced. Stir regularly so the sauce doesn't stick to the bottom.
5. Add the cooked lamb, honey and salt & pepper to taste and heat it through.
   
   
   
6. Meanwhile, toast the almonds in a very low oven at 150°C until they are golden pale and the sesame seeds in a dry pan for 1-2 min until they start to pop.
   
   
   
   
   
   
7. I served the lamb with white rice and garnished with nuts (should have been almonds) and sesame seeds.