Lamb Tagine Loaded Dippers

Ingredients 

150g Grip and Dip Skin On Fries

Lamb Tagine (4 servings)

500g Diced lamb

1 White onion (diced) 

4 Cloves garlic

2 tbsp Ras el Hanout spice mix

1tsp Harissa paste

400g Chopped tomatoes

500ml Chicken stock

15ml Olive oil

Tahini Dressing

50g Tahini

10ml Water

10ml Olive oil 

Juice of 1 lemon

1/2 tsp Salt

1 Clove garlic

Handful of parsley

Pinch of salt

To finish

20g Chopped almonds

10g Pomegranate seeds

Handful Coriander leaves

Method

1. Coat the lamb in half the Ras el Hanout spice mix and then fry in a casserole dish until slightly browned
2. Remove the lamb from the dish and add the onion then soften
3. Mince the garlic and add to the pan then fry for a further minute
4. Add the rest of the spice mix and cook for 30 seconds then add the chopped tomatoes, harissa paste and chicken stock
5. Return the lamb to the pot and simmer on a low heat for around 2 hours until tender 
6. Cook the Aviko Grip and Dip Skin On Fries as per packet instruction
7. To make the dressing combine all ingredients and blend until smooth
8. To serve place the fries in a bowl and then top with tagine then finish with tahini dressing, almonds, pomegranate seeds and chopped coriander