This authentic Moroccan recipe with warm spices will melt in your mouth
Lamb Tagine Recipe
05 June 2017
This authentic Moroccan recipe with warm spices will melt in your mouth
Category
Main
Serves
4
Preperation Time
20 Minutes
Cooking Time
2hrs 45mins
Ingredients
1tbs light olive oil
800g diced lamb
1 onion
chopped
2 carrots
peeled and cut into chunks
2 cloves garlic
finely chopped
2tsp ground cumin
1tsp ground coriander
½ tsp turmeric
½ tsp ground ginger
2tsp paprika
1 cinnamon stick
1 x 400g carton chopped tomatoes
1 quality lamb or vegetable stock cube
made up with 200ml boiling water
black pepper
1 x 400g carton/can chickpeas in water
rinsed
2 tbs honey
handful fresh coriander
chopped
flaked or roughly chopped almonds
6-8 dates
quartered
Instructions
1Preheat the oven to 140ºC fan/160ºC conventional/Gas 3
2Heat the oil in your Circulon non-stick Casserole and seal the lamb over high heat for 2-3 minutes. Lift out onto a plate with a slotted spoon and set aside,Turn down the heat to medium and add the onion and carrots to the pan and fry for 3 minutes. Add the garlic and all the ground spices and cook for a further 1-2 minutes taking care not to burn the spices,Add the meat back to the pan along with the cinnamon stick, tomatoes, dates and stock. Season with black pepper then place on the lid and cook in the oven for 2 hours, stirring occasionally
3Add the chickpeas and honey and check the seasoning then return to the oven for a further 30-45 minutes until the lamb is very tender. Remove the lid for the last 15 minutes if the sauce needs reducing and thickening slightly
4Garnish with chopped coriander and scatter with the almonds. Serve with flatbreads or jewelled cous cous.