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](https://www.jpmeatsandmore.co.uk/wp-content/uploads/2022/07/Lamb-fillet-3.jpg)
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.