Meal of the Week from Yealmpton

Tagine meal

Sometimes even the best cook can lack inspiration when it comes to thinking of what to make for dinner. Again…

So the staff in our Yealmpton shop are helping out with recipe and meal suggestions. You’ll see the display behind the tills – hopefully it’ll give you an idea for something to make and you’ll see at a glance which ingredients you need.

This Lamb and Beef Tagine is full of flavour with lemon, spices and a little chilli. It takes three and a half hours to cook so it won’t work as a last-minute weekday supper, but it’s a great one to get in the oven and leave to cook while you do other things!

Recipe serves two but is very easy to scale up.  Allow one shank per person or  200g beef shin per person


6 cloves of garlic, unpeeled

1 red chilli, cut in half lengthways

3 shallots, peeled and halved

2 large lamb shanks or 400g beef shin

Salt and freshly ground black pepper

1 tbs each cumin seeds, coriander seeds, fennel seeds

600g tomatoes

1 heaped tsp dried oregano

1 tsp sugar

½ lemon, thinly sliced

1 small bunch runner beans (about 10-12 pods), cut into 5cm pieces

Preheat your oven to a very hot 220C fan.

In a tagine base or casserole place the garlic, chilli and shallots, top with the lamb shanks or beef shin, season generously and place in the centre of the oven.
Roast uncovered for 30 minutes.
Remove from the oven and add the tomatoes, an extra sprinkling of salt, the oregano and sugar. Cover with a well-fitting lid (or foil) and return to the oven, reduce the heat to 180°C and cook for 1 hour. Remove from oven, baste well with sauce and re-cover.
Return to the oven and reduce the heat to 160°C, and cook for a further hour.
Remove, baste again and add the lemon slices and beans and re-cover. Return to oven, reduce heat to 150°C and cook for 60 minutes. Check the liquid during this last hour; if it seems a little dry, add half a cup of water. Serve with rice or couscous.