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Cut: Shoulder Lamb & Chick Pea Tagine

  • Meat Lamb
  • Cut Shoulder

This fragrant lamb dish will have mouths watering!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shoulder 30mm Cubes 1.2kg 4.8kg 12kg
Tinned Chick Peas Drained 250g 1kg 2.5kg
Brown Onion  Wedges 200g 800g 2kg
Green Capsicum 10mm Thick 200g 800g 2kg
Olives Split Green 100g 400g 1kg
Olive Oil 20g 80g 200g
Sugar Brown 20g 80g 200g
Garlic Crushed 20g 80g 200g
Ginger Grated 20g 80g 200g
Tumeric Ground 10g 40g 100g
Cumin Ground 10g 40g 100g
Paprika Sweet, Ground 10g 40g 100g
Cinnamon Stick 5g 20g 50g
Chilli Dry, Ground 2.5g 10g 25g
Sea Salt Flakes 1g 4g 10g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine oil, brown sugar, garlic, ginger, tumeric, cumin, paprika, chilli powder and salt. Add lamb and mix well to coat.

2. Add chick peas, onion, capsicum, olives and cinnamon stick. Mix well.

RETAIL PRESENTATION

Display in bowl.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Place lamb mixture into bowl of large slow cooker. Add 1½-2 cups of beef stock.

2. Cover and cook on a low heat setting for 4-5 hours.

3. Remove cinnamon stick before serving. 

SERVING SUGGESTION

Serve with couscous and fresh coriander leaves.