Ingredients

Serves 4 -6

• 4 tbsp olive oil
• 2 onions finely sliced
• 6 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp chilli powder
• 1 kg Sheepdrove shoulder of mutton, cubed
• 1 tsp plain flour
• 2 x 400g tinned, chopped tomatoes
• 250ml water
• 1 x 400g tinned chickpeas (drained)
•  

Cooking instructions

Preheat the oven to 160C (325F) Gas 3. Heat the oil in a large, heavy casserole over medium heat. Add the onion and fry until softened, 5 minutes. Add the garlic, coriander, cumin, paprika, ginger, cinnamon and chilli and fry, stiring, until fragrant, 1 minute.

Add the Sheepdrove Organic Farm Mutton with the flour, stirring until it is thouroughly coated with the spiced mixture, then cook gently until lightly brouwned, 10-15 minutes. Add the tomatoes amd water, mix well and bring to simmer. Cover and bake for 1 1/4 hours. Alternatively, simmer over a low heat, stirring occasionally and adding a little extra water if the tagine starts to dry out. Stir the chickpeas and raisins into the tagine and cook for a further 30 minutes. Add salt and pepper to taste. Serve hot, garnished with fresh herbs, and accompanied by hot buttered couscous.
 
Saftey Tips:
Always check that the product is piping hot before serving and that the juices run clear when a skewer is inserted into the thickest part of the mutton.
Keep raw meat separate from cooked foods
Use separate kitchen utensils and surfaces for raw meat and cooked foods or wash them thoroughly between use
Wash hands after handling raw meat.
 
Freezing Tips:
If freezing, freeze on day of cooking and consume within one month. Defrost thoroughly and use within 24 hours. Once thawed do not refreeze