Lamb tagine


Lamb tagine

This great one-pot slow cooked lamb tagine recipe captures the tastes of Morocco and is simple to make. Serve with cous cous mixed with Med roasted veg.

  • Serves4
  • Preparation Time30 mins
  • Cooking Time2 hours 15 mins

Nutrition per serving

  • Energy786 Kcals
  • Fat39.1g
  • Saturated Fat9.2g

Ingredients

  • 1tsp each of ground ginger, coriander and turmeric
  • 675g/1lb lean lamb, cut into 2.5cm/1in pieces
  • 6tbsp olive oil
  • 1 onion, peeled and chopped
  • 3 garlic, cloves, peeled and crushed
  • 2 large carrots, chopped
  • 150g/5oz no soak dried apricots, halved
  • 400g/14oz tin of chopped tomatoes
  • 300ml/ ½pt lamb or beef stock
  • 2tbsp Kikkoman Soy Sauce

Method

For the tagine, put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.

Preheat the oven to 150°C/Gas mark 2. Heat 2 tablespoons olive oil in a frying pan and brown the lamb in batches over a fairly high heat, transferring them to a tagine dish or large casserole.

Lower the heat and gently fry the onion for 5 minutes. Add the garlic and carrots, cook for 2 minutes, then add the apricots, tomatoes, stock and soy sauce. Bring to the boil, pour into the dish over the meat, cover tightly and cook in the oven for 2 hours.

Serve with cous cous mixed with chopped grilled vegetables, olives and harissa paste and sprinkle with toasted flaked almonds.

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