Lamb Tagine Inspired Pizza

Lamb Tagine

Season the lamb with salt and pepper.
In a large heavy bottom pan, sear the lamb and then move to a bowl.
Sauté the onion until softened and browned.
Add the Ras-el hanout, harissa, garlic, ginger and tomato paste.
Cook out for a few minutes.
Add the stock.
Return the meat to the pan, bring to a simmer.
Place into a preheated (180c) oven and cook for about an hour.
At this point add the apricots and preserved lemon. Continue to cook until the meat is tender, add more water if needed.
Season to taste.

Stretch a pizza base out, starting with the centre, maintaining around 1cm of air at the age to form the crust.
Top with the sauce, working in a circular motion from the centre.
Add the Arla Pro Large Diced Mozzarella, scatter it generously over the sauce.
Add the shredded lamb, spreading it evenly over the cheese
Bake until golden brown, turning half way.
Post bake grate on the lemon zest and hard cheese.
Sprinkle over the almonds
Finish with some diced coriander for a pop of colour