Number of servings
4 people
Preparation Time
20 min
Ingredients

Tagine Ingredients:

  • 1 kg of boneless lamb shoulder
  • 250 grams of prunes
  • 1500 ml of black tea chai Four O'Clock hot (prepared with 6 sachets)
  • 2 large onions
  • 3 garlic cloves
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons of honey
  • ½ teaspoon ground coriander seeds
  • 1 pinch of saffron
  • 250 g dried apricot
  • ½ bunch fresh coriander
  • Extra virgin olive oil
  • 100 g of white almonds
  • Salt and pepper
Tea used

Our first chai was long in the making as we waited to find enough organic and Fairtrade spices on the market. With black tea, spices blend and notes of sugar, cinnamon and cloves, this flavourful blend will take you straight to the busy streets of Delhi ! Enjoy it hot, cold or as a latte.

Contains 16 teabags.

Product Details
Preparation
1 - Soak the prunes for ½ hour in the hot tea. Peel the onions and chop coarsely
2 - Peel the garlic cloves and chop finely. Cut the meat into large pieces and rub a little with salt
3 - Remove stems and chop coriander. Heat a little olive oil over high heat in a casserole or a tajine
4 - Brown the pieces of meat until they are golden brown for 6 to 8 minutes. Return often browned evenly. Remove meat and set aside.
5 - Add the onions to the pan for 3-4 minutes to color them. Put the meat on onions, add all the spices, chopped garlic and honey.
6 - Add tea infusion (set aside prunes) to coat the meat and mix well. Cook over low heat for 1:15 minutes covered
7 - Add the prunes in the casserole. Cook, covered, 25 minutes again / adjusted with a little water if necessary
8 - Toast the almonds and brown in a frying pan over high heat with a drizzle of olive oil. Add the almonds and chopped coriander in the casserole
9 - Adjust seasoning with salt and pepper to your preference. Cook another 5 minutes uncovered.
10 - Serve with semolina couscous with Four O'Clock Peppermint Herbal Tea.
11 - Bring two cups of water to boil and add 4 teabags of Four O'Clock Peppermint Tea
12 - Remove from heat and let steep for 5 minutes;
13 - Add two tablespoons of butter and half teaspoon of salt in the infusion and pour 2 cups couscous minute and immediately mix;
14 - Cover and let stand 5 minutes;
15 - Fluff with fork and serve with lamb tagine.