She survived the jungle and now Rosemary Shrager is here to bring us her delicious tagine of lamb.
1.5kg boned shoulder of lamb, cut into 3cm dice
About 4 tbsp olive oil
1 onion, finely chopped
500ml red wine
2 tbsp honey
1 tbsp tomato purée
4 garlic cloves, finely chopped
2cm piece of fresh ginger, finely chopped
2 tsp ground coriander
2 tsp cumin seeds, crushed
4 tsp ground cinnamon
A good pinch of saffron strands
50g flaked almonds
300ml chicken stock
2 preserved lemons, skins only, finely sliced
6 tbsp finely chopped coriander
Sea salt and black pepper
Chopped flat-leaf parsley, to garnish
1. Season the lamb with salt and pepper.
2. Heat the oil in a large casserole over a high heat and add the diced meat, cooking it in batches so you don’t overcrowd the pan.
3. Fry the lamb until browned and caramelised all over.
4. Remove the lamb from the casserole and set aside.
5. Gently cook the onion in the same pan until softened, adding more oil if necessary. Pour in the red wine.
6. Raise the heat and simmer until reduced by half, stirring and scraping the base of the pan with a wooden spoon to deglaze it.
7. Stir in the honey and tomato purée.
8. Return the lamb to the casserole with the garlic, ginger, spices, raisins and flaked almonds. Pour in the chicken stock.
9. Stir well, then bring to a simmer and add some salt and pepper.
10. Cover the casserole and transfer to an oven preheated to 150°C/Gas
Mark 2. Cook for 2 hours or until the meat is very tender.
11. Remove from the oven and stir in the preserved lemon and coriander. Adjust the seasoning, cover and set aside.
Whiskies used by Rosemary: