Snapguide

How to make fantastic moroccan lamb tagine

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

8
STEPS
INGREDIENTS
Mix the spices in a bowl

Mix the spices in a bowl

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

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

Gather the apricots, dates, raisins and almonds

Gather the apricots, dates, raisins and almonds

Grate both onions

Grate both onions

Fry the lamb in batches until well browned.

Fry the lamb in batches until well browned.

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

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

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\u00b0c

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

Serve with cous cous and garnish with parsley and pommegranate seeds

Serve with cous cous and garnish with parsley and pommegranate seeds

Delicious! Enjoy :-)

  • 1.0tsp Cayenne pepper
  • 2.0tsp Ground black pepper
  • 1.0Tbsp Paprika
  • 1.0Tbsp Ground ginger
  • 1.0Tbsp Turmeric
  • 2.0tsp Ground cinnamon
  • 1.0 Shoulder of lamb 1.1 kg in chunks
  • 2.0 Large onions
  • 2.0Tbsp Olive oil
  • 3.0 Cloves of garlic
  • 1.0pt Tomato juice
  • 2.0 400g tinned chopped tomato
  • 115.0g Dried apricots cut in half
  • 55.0g Dates
  • 55.0g Sultanas
  • 85.0g Flaked almonds
  • 1.0tsp Saffron soaked in cold water
  • 600.0ml Lamb stock
  • 1.0Tbsp Clear honey
  • 2.0Tbsp Chopped corriander
  • 2.0Tbsp Flat leaf parsley