Moroccan Lamb Tagine recipe
This Moroccan lamb tagine recipe is easy to prepare in advance and leave in the oven for a couple of hours. Then, all you have to do is make some cous-cous a few minutes before serving.
The recipe doubles up nicely, but make sure you brown the meat in batches so the pan doesn’t cool too much when you add the lamb – meaning it’ll stew rather than brown.
If you fancy an alternative to lamb, then try our recipes for chicken or vegetable tagines, they’re delicious too!
- 2 tsp turmeric
- 2 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp plain flour
- 600g/1lb5oz diced lamb (shoulder is perfect)
- 2 onions, finely chopped
- 4 garlic cloves, chopped
- 2 tsp cinnamon
- 2 tbsp grated ginger
- 2 tbsp tomato puree
- 2 tsp coriander seeds, crushed
- 2 handfuls cherry tomatoes or 2-3 tomatoes, chopped
- 16 dried apricots
- 2 tbsp raisins or sultanas
- olive oil
- salt and pepper
Pre heat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!
Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.
Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.
Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.
Serve with something simple, like cous cous with fresh coriander and a squeeze of lemon juice.
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