A tasty Scottish dish....
1. In a large bowl combine the first 8 spices listed with lamb, mix well and leave to marinade for at least 6 hours, preferably overnight.
2. The following day heat a large casserole with a tight fitting lid on the stove, add 2 tablespoons of cooking oil and once almost smoking carefully brown the meat all over in batches, don’t over crowd the pan as it will lose its heat and start to stew the meat.
3. Once the meat is all browned remove the last batch and add the onions to the pan with a little more oil if required, sauté for several minutes till softened and add the garlic, 2 minutes later add the tomatoes, stock, fruits and honey, gently warm through, then add the hogget into the pan and make sure the meat is covered with stock, although it shouldn’t be swimming!
4. Gently bring to a simmer, place the lid on tightly and place into the hot oven, leave undisturbed for 2-3 hours. To check if it’s ready the meat should gently fall apart when squeezed and offer no resistance when prodded with a fork.
5. Allow to cool completely, I prefer this the day after, if you are eating on the same day try and allow it cool before bringing it very gently back to serving temperature, re-fridgerate overnight otherwise.
6. For the fritters, heat your deep-fat fryer according to manufacturers instructions to 180ºC, in a bowl combine the dry ingredients and very gently add small amounts of milk, whisking each time till a firm batter texture.
7. Drop teaspoons of fritter mixture carefully into the hot oil till golden brown turning at least once.
8. Serve along side the warmed tagine with some coriander leaves and fragrant rice if you prefer. Enjoy!
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