I have welcome back to Alps kitchen a pleasure trying your back thank you for following on the channel some let you know I'll put a really nice website up you can come check it out w dot we've got ours kitchen net or code of UK before I tell you what I'm going to cook today if you do it alone and I'm going to be cooking a spicy Moroccan lamb otherwise known as a tissue let's check out the ingredients you'll need 1 teaspoon of ground coriander powder 1 teaspoon of cumin powder half a teaspoon of ground ginger 1/2 a teaspoon of cinnamon powder 1/2 a teaspoon of cayenne pepper and half a teaspoon of smoked paprika 1/2 a teaspoon of chili flakes 1 ounce of sultanas one ounce of dried apricots chopped one ounce of dates chopped 1 large red onion chopped 1 large carrot diced 2 large cloves of garlic crushed 1 tablespoons of tomato puree 400 grams of chickpeas which is 1/10 1/10 of Plum tomorrow's a handful of fresh coriander chopped 500 mil of chicken stock a squeeze of lemon juice and a few almonds to dress I use 500 grams of lamb from a lamb's leg this serves toad cutting two nice big juicy chunks leave some fat on the me is this one I didn't wish to to the lab double the ingredients if you're cooking for fools don't feel you need to use an authentic tagine pot to cook this you can use a stock pot you can use a saucepan well I'm gonna choose to use my cast iron wok mainly because it's absolutely gigantic like a fit loads visit in and not worry about space if you have it a larger tagine feel free to use that and don't use your tissue but you've got a dinner party and presentation is everything just transfer a portion of the tagine in at the end and bring it to the table supreme 3 tablespoons of vegetable oil Wendell I mean you want to do Brown this alone and then I've been all our dry aromatic spices make shoulder shoots of lamb a foot of country then all those lovers spices call back about two minutes now I can the garlic the onion and the carrot turn now when well make sure again young and carrot is mix well cook this for about five minutes okay so I'll just cook bones down for in its in at tomorrow's tomato puree and the chicken stock and then we're going to basically simmer this on a low heat with the lid on so it's covered for one hour the tone cooking time is going to be between one hour 30 minutes and two hours so we can get that land nice and tender okay so after an hour of cooking give it a little stir and this is where we're gonna add in the fruits to bring out the sweetness so we're going to put in our ounce of sultanas dried apricots and the dates not forgetting the chickpeas well so now what we want to do is give our good start okay so now the time is up we want to do is just thicken this down now to turn up on a high heat get it to the desired consistency you just want it to go just a little bit stickier and thicker so now we're about done or just before I applied this up and put some fresh coriander in I've always put the coriander in at the very end the reason you do this is if you cook coriander basically loses all of its flavor going the tagine is done just going to dress it with just a little bit of coriander on the top squeeze lemon juice and dress it with some flake always ready to serve you