Moroccan Lamb Tagine
Fancy something different?
Try this easy to follow and step –by- step guide to our Chef’s favourite dish!
1 tsp cayenne pepper
2 tsp ground black pepper
1 ½ tbsp paprika
1 ½ tbsp ground ginger
1 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/ 2in chucks (1.1kg/ 2 ½ lb meat) We like to use 8oz lamb leg steaks so whichever you prefer!
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570 ml/ 1 pint tomato juice
2 x 400g tinned, chopped tomatoes
115g/ 4oz dried apricots, cut in half
55g/ 2oz sultanas or raisins
85g/ 3oz flaked almonds
1 tsp saffrons stamens, soaked in cold water
600ml/ 1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
Place the lamb in large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge
Preheat the oven to 150C/ 300F/ Gas mark 2
Heat 1 tbsp olive oil and 1 tbsp argan oil in a large casserole dish.Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes until the onions are soft but not coloured
Add the crushed garlic for the final 3 minutes
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the browned meat to the casserole dish
De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the casserole dish
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins (or sultanas), flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, then place in the oven and cook for 2- 2 ½ hours or until the meat is meltingly tender
Place the lamb in a tagine or large serving dish and sprinkle over chopped herbs
Serve with a side of fluffy rice or cous cous