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Tagine of Perthshire Hogget Lamb Neck with Shallot Fritters

Tagine of Perthshire Hogget Lamb Neck with Shallot Fritters

A tasty Scottish dish....

Serves 4 Jun 2012
Prep time 20 mins, plus overnight to marinate if preferred
Cooking time 2 - 3hrs, plus time to cool


  • 1kg diced lamb neck
  • 2 tsp ground cinnamon
  • 1 tbsp turmeric
  • 1 tbsp parika
  • 1 tsp sweet smoked paprika
  • 2 tsp ground cumin
  • 1 tsp cumin seeds
  • 3 bay leaves
  • 1 tsp saffron strands
  • 2 large onions, diced
  • 3 cloves garlic, germ removed, finely diced
  • 2 x 400g chopped tomatoes
  • 700ml meat or vegetable stock
  • 50g sultanas
  • 150g dried apricots, halved
  • 1 tbsp clear honey
  • 100g flaked almonds
  • 25g coriander leaves
  • 25g chopped mint
  • 25g chopped parsley
  • Salt
  • To make the fritters:
  • Fritters
  • 2 shallots, finely sliced
  • 1 tbsp self raising flour
  • Pinch of curry powder
  • Salt
  • Milk to combine



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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