Slow cooked lamb with orange and chestnuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Hearty chestnuts give substance to this classic combination of lamb and oranges. This tagine tastes even better reheated the next day as the flavours will have melted together

Step 2

1 preheat the oven to 160 . In a large bowl mix together the ground spice and season. Toss the meat in the mixture . Heat half the oil in a large casserole or tagine over a medium heat. Add lamb in batches and cook for 6-8 mins or until lamb is browned all sides. Remove 2 Heat remaining oil in casserole over medium heat. Add onion and cinnamon and stir so onions coat in residual juice. Cook 3-4mins. Stir in chestnuts and pour in orange juice. Increase heat and simmer for minute. Reduce heat and return lamb and juices 3 pour in stock bring to boil and simmer cover with lid and put in oven for 2hrs. Check not burning add hot water if required. Add orange slices for last 30mins. Serve with coriander and couscous