Ingredients

Steps

• Trim the fat from the lamb and cut into 5cm chunks.
• Heat a large non-stick pan until hot.
• Sear half the lamb until browned and deglaze with 100ml of chicken stock.
• Scrape the sediment from the pan and reserve the liquid with the meat.
• Repeat the searing and deglazing process for the remaining lamb.
• Heat olive oil in the pan and fry the onion for 10 minutes until golden.
• Add garlic for 2 minutes and then stir in the ground spices for 1 minute.
• Add all remaining tagine ingredients and simmer covered for 2 hours until tender.
• Mix the relish ingredients in a bowl and serve over the tagine with toasted pine nuts.