Lamb Tagine Recipe

29 October 2023

If you're looking for a decadent and flavourful dinner option, look no further than this authentic Moroccan recipe for a lamb tagine. Slow-cooked with warm spices, tender lamb, and a sweet and savory blend of dates and chickpeas, this tagine is a deliciously warming dish. With just a few simple steps, you can create a hearty and satisfying meal that's perfect for a cozy night in.

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

2 Heat 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

3 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

4 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

5 Add 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

6 Garnish with chopped coriander and scatter with the almonds.

This melt-in-your-mouth Moroccan tagine is delicious served with flatbreads or our jewelled cous cous.