Moroccan Lamb Tagine
Bring the rich spices and sweet / savoury balance of Moroccan lamb tagine to your table with this simple casserole recipe. Don’t worry, you don’t need an actual tagine pot – a casserole dish will do.
Apricots elevate the lamb
The balance of the sweet and savoury is the triumph in this dish. The rich melty lamb, with that unctuous earthiness; combined with the fruity and sweet apricots and honey. Combine with some fresh herbs for a casserole that pops with Moroccan flavours and zing!
Moroccan Lamb Tagine
Course: DinnerCuisine: Moroccan6
servings20
minutes1
hour30
minutesIngredients
600g diced lamb
1 large onion, diced
2 celery sticks, diced
1 small carrot, diced
4 cloves of garlic, crushed
1 can of chickpeas, drained and rinsed
150 dried apricots, diced
1 can of chopped tomatoes
2 tablespoons of ras el hanout spice powder
2 tablespoons of flaked almonds
1 tablespoon of honey
1 cinnamon stick
500g of lamb or chicken stock
Parsley and coriander for freshness and garnish
Directions
- Brown the diced lamb in a large casserole dish
- Remove the meat, add a little oil and fry off the onion, celery, carrot, garlic and ras el hanout powder
- Once softened, add the meat back in, and add the chickpeas, tomatoes, apricots, honey, cinnamon stick, and stock – bring to the boil
- Cover and put in a 180c oven for 1-1.5 hours or until lamb is falling apart.
- Balance flavours – check for salty, sweet, sour and umame notes. Then serve with the fresh herbs and flaked almonds, over minted cous cous.
Lamb Fillet
Delicate and succulent Lamb Fillets, approx. 100g each. Perfect for steaks, goulash, or stir fry. Rich in flavour and a favourite among lamb enthusiasts.