Lamb Tagine Recipe

Due to popular demand and extreme salivation, here is the recipe!
Tagines are the terracotta dishes in which the meat was usually cooked over a charcoal fire. Nowadays, they are only used for service.
There may be other versions of Lamb Tagines, this one is my favourite.


Ingredients:
1 lb diced leg of lamb
1 lb lamb mince
1 small chopped onion
1 tbsp tomato puree
1tsp chilli
1 tsp paprika
2 cloves of garlic finely chopped
4 tbsp chopped coriander
2 tbsp cumin powder
2 tbsp fresh breadcrumbs
1 egg
1 tin drained chickpeas
Method:
Lightly fry half the onion and 1 clove garlic add the diced lamb and brown on a medium heat.
Add 1tbsp cumin, the chilli and paprika, 2 pints of water, season and cook on a low heat for an hour or until tender.
In the meantime place the mince in a large bowl and add ½ onion, egg, 1tsp cumin, 2 tbsp coriander and shape into small cocktail sausages. Shallow fry them until they are nice and firm.
When the lamb is cooked turn to simmer and add the sausages and chickpeas.
Cook for 10 minutes, sprinkle with chopped coriander and serve with lemon- flavoured couscous.