Ingredients

• 85g (1/2 cup) blanched almonds
• 1 tbs ghee or olive oil
• 2 brown onions, thinly sliced into rings
• 2 garlic cloves, crushed
• 1 tbs finely grated fresh ginger
• 1 cinnamon stick
• 1 tbs ground cumin
• 2 tsp ground paprika
• 1/2 tsp saffron threads
• 2kg butterfly lamb leg, excess fat trimmed, cut into 3cm pieces
• 250ml (1 cup) chicken stock (see note)
• 375ml (1 1/2 cups) water
• 250g pkt Angas Park
• Soft & Juicy Figs
• 1 tbs honey
• Fresh coriander sprigs, to serve

Description

Lamb, Fig And Almond Tagine Recipe - Preheat Oven To 180°C. Place The Almonds On A Baking Tray. Bake For 6-8 Minutes Or Until Toasted. Set Aside To Cool. Meanwhile, Heat The Ghee Or Oil In A 28cm Flameproof...

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