Lamb and Rice Tagine with Dried Cherries
Rich lamb cooked with nutty Tilda Wholegrain rice and lots of lovely spices in a tagine to make a rich, warming, and comforting dish. Recipe by Helen Graves, courtesy of Great British Chefs.
- Time: 30 min
- Servings: 6
Source: Tilda Rice UAE
Ingredients
- of lamb shoulder, diced into 3cm cubes
- cumin seeds
- coriander seeds
- cardamom pods
- ras el hanout
- small onions, diced
- of lamb stock, or chicken stock
- of water
- of Tilda brown basmati rice
- of dried cherries
- of baby spinach, or chopped regular spinach
- of tarragon leaves, picked
- Yoghurt