Leftover Lamb Tagine
The Recycled Cook Leftover Lamb Tagine Having had a slow cooked lamb joint at the weekend there was still quite a lot of meat left over left over on the half leg so I decided to recycle it into a Moroccan lamb Tagine. As the lamb was still on the bone the first task was to take the meat off the bone and discard any gristle. The meat I then roughly tore and added to the remaining ingredients. I find tearing the meat rather than chopping into cubes gives a more pleasing looking result. Having stripped the meat the next thing to do is to change the flavours into those of a traditional Moroccan Tagine. The easiest way would be to add Ras Al Hanout spice (meaning top of the shop or the best blend) but I had none left so had to improvise. Instead I added a generous amount of cumin, ground coriander and dried coriander leaves, Black pepper, a pinch of nutmeg, ground ginger, Cayenne pepper and ground cinnamon....