Lamb Casserole

I rarely make a meal which just gives me one meal, I like to get at least three meals out of whatever I am cooking. This lamb casserole/tagine I made last week gave me six meals as there were six chops in the pot 😀 and I had the last one today for lunch at work

I mixed together a spice paste of turmeric, ginger, coriander, cinnamon and cumin with a little bit of oil and fresh garlic. I melted some ghee in my pot and fried off the spice paste a little, then it was in with the chops to brown them. Then a little while later the onions and fennel went in and were covered with water and a bit of tomato passata, then some apricots, dates, raisins, rose water, almonds and green lentils. Left to simmer for a long time I ended up with with the most delightful meal, the lamb was falling off the bone, the lentils were perfect and the sauce was just the right thickness. Served on a bed of cous cous with yoghurt and chives on top I had a a perfect meal to say goodbye to winter with 😀