Slow cooked Lamb Fajitas with pockets of sweetness

Fajitas - what's not to love?! You can stuff them as full as you like and there is something so moorish about them. 

But we are well are truly stuck in a rut, making the same chicken versions once a week, every week! So I decided to adapt one of my favourite tagine recipes for a Moroccan feel to our favourite fajitas! I love the way the pockets of dried fruit give a burst of sweetness against the rich flavour of the lamb.

Ingredients (serves 4):

• 600g diced lamb
• dessert spoon chipotle paste
• 2 dessertspoons bbq sauce
• 250g chestnut mushrooms 
• 8 halved shallots
• 7 large tomatoes
• tin of chopped tomatoes
• generous handful of mixed raisins, dried prunes and dried apricots
• teaspoon paprika
• teaspoon ground cumin
• teaspoon oregano
• teaspoon ground cinnamon
• rosemary - use a teaspoon of dried rosemary or 2 fresh sprigs
• coriander - use a teaspoon of dried coriander or a handful of torn fresh coriander leaves

To serve:

• tortilla wraps - I used seeded wraps for extra crunch
• ripe avocado
• couscous with radish and apricot

Take a large lidded pan and add your lamb, spices, rosemary and coriander. I drizzled mine with a  lemon olive oil for a little extra flavour. Pre heat your oven to 180 degrees or Gas Mark 4.

Brown your lamb on a medium heat on the hob.

Whilst the meat is browning take your tomatoes, mushrooms and shallots and chop roughly.

After 5 minutes on the hob add your BBQ and chipotle paste to your meat.

When all the meat is nicely browned on the outside, add your chopped tomatoes, mushrooms and shallots, your dried fruits and the tin of chopped tomatoes.

Place in the oven for 2 hours and stir only occasionally as the sauce thickens.

Test a little of the meat it will fall apart on the fork! Delish!

Prepare your couscous accompaniment 10 minutes before serving. I used 2 flavoured standard small packets of couscous with 320ml boiling water. Add the water, stir, cover and leave to stand for 5 minutes. Fluff with a fork.

I added chopped fresh apricots and radishes for a peppery flavour.

We all loved them and it was a great way to test a bit of spice with the boys who ate the lot!

Linking up with the lovely Honest Mum and #TastyTuesdays, Tuesday Tutorials and #recipeoftheweek