How to Make Fantastic Moroccan Lamb Tagine

by The Didsbury Baker

This warming spiced lamb tagine is the perfect meal for cold winter evenings. Filling your home with the scent of Moroccan spices. Serve with cous cous

Supplies

  • 1 Teaspoon Cayenne pepper
  • 2 Teaspoons Ground black pepper
  • 1 ½ Tablespoons Paprika
  • 1 ½ Tablespoons Ground ginger
  • 1 Tablespoon Turmeric
  • 2 Teaspoons Ground cinnamon
  • 1 Shoulder of lamb 1.1 kg in chunks
  • 2 Large onions
  • 2 Tablespoons Olive oil
  • 3 Cloves of garlic
  • 1 Pint Tomato juice
  • 2 400g tinned chopped tomato
  • 115 Grams Dried apricots cut in half
  • 55 Grams Dates
  • 55 Grams Sultanas
  • 85 Grams Flaked almonds
  • 1 Teaspoon Saffron soaked in cold water
  • 600 Milliliters Lamb stock
  • 1 Tablespoon Clear honey
  • 2 Tablespoons Chopped corriander
  • 2 Tablespoons Flat leaf parsley
  • Instructions

    Step 1

    Mix the spices in a bowl

    Step 2

    Add half the spice mix to a good bag and add the lamb. Shake to cover all the lamb. Then chill overnight

    Step 3

    Gather the apricots, dates, raisins and almonds

    Step 4

    Grate both onions

    Step 5

    Fry the lamb in batches until well browned.

    Step 6

    Add the onions and the remaining spice mix to a pan and cook in a little oil until the onions are soft (not browned)

    Step 7

    Add tomato juice, tomatoes, dry fruit, almonds, saffron, stock and honey. Bring to boil and cover with lid. Cook in oven for 2-2.5 hrs at 150°c

    Step 8

    Serve with cous cous and garnish with parsley and pommegranate seeds

    Step 9

    Delicious! Enjoy :-)