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Lamb Tagine

Moroccan Lamb Tagine

Traditional
    4 serving

Prep time:

Cook time:

Serves: 4

A hearty Moroccan stew to be enjoyed by the whole family or friends.

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Ingredients

  • 1 kg lamb
  • 200g apricots
  • 100g toasted flaked almonds
  • 2 tbsp wholemeal flour
  • 1 red onions
  • 1 tbsp root ginger
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp clear honey
  • 2 baking potatoes
  • 1 tin chopped tomatoes
  • 4 pinch flat leaf parsley
  • 4 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 5 whole cardamom
  • 1 cinnamon sticks
  • 1 sweet potato
  • 1 tin chickpeas, drained
  • 16 fl oz lamb stock

Method

Step 1

You will need a large ovenproof dish, preferably with a lid. Preheat the oven to 160ºC. Put the diced lamb in a bowl and sprinkle a couple tablespoons of flour over the lamb and mix around with your hands until the lamb is covered.

Step 2

Heat 3 tbsps of olive oil in a large frying pan. Add the lamb and brown all over then remove from pan and put in the ovenproof dish. Add the onions to the frying pan and cook until they are soft, then add the garlic and ginger.

Step 3

Cook for another minute, then add the cumin, coriander, turmeric, chilli, cardamom, honey and cinnamon stick. Cook for another 2 mins, stirring all the while. If it looks a bit dry add another small dose of olive oil.

Step 4

Add the tinned tomatoes, chickpeas, potatoes, sweet potatoes, apricots, almonds and stock. Pour the mixture over the lamb in the ovenproof dish and mix together. Cover the pan with greaseproof paper and the then put the lid on top and make sure it is tightly on. Transfer to the oven for 1.5 hours or until the lamb is tender. Sprinkle with plenty of fresh parsley and serve with a big bowl of cous cous or rice.

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