Moroccan Lamb Tagine
By not-recognized
Published on 04 January 2023
A hearty Moroccan stew to be enjoyed by the whole family or friends.Time and servings
1 hr 40 minsTotal time
4Servings
10 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 100 g of toasted flaked almonds
- 2 baking potatoes
- 1 tsp of chilli powder
- 5 whole cardamom
- 1 tin of chickpeas, drained
- 16 fl oz of lamb stock
- 200 g of apricots
- 2 tbsp of wholemeal flour
- 1 tbsp of root ginger
- 1 tbsp of ground coriander
- 1 tin of chopped tomatoes
- 4 pinch of flat leaf parsley
- 1 tsp of ground turmeric
- 1 cinnamon sticks
- 1 sweet potato
- 1 tbsp of clear honey
- 4 tbsp of olive oil
- 2 cloves of garlic
- 1 kg of lamb
- 1 red onions
- 1 tsp of ground cumin
Method
Step 1
You will need a large ovenproof dish, preferably with a lid. Preheat the oven to 160ºC. Put the diced lamb in a bowl and sprinkle a couple tablespoons of flour over the lamb and mix around with your hands until the lamb is covered.Step 2
Heat 3 tbsps of olive oil in a large frying pan. Add the lamb and brown all over then remove from pan and put in the ovenproof dish. Add the onions to the frying pan and cook until they are soft, then add the garlic and ginger.Step 3
Cook for another minute, then add the cumin, coriander, turmeric, chilli, cardamom, honey and cinnamon stick. Cook for another 2 mins, stirring all the while. If it looks a bit dry add another small dose of olive oil.Step 4
Add the tinned tomatoes, chickpeas, potatoes, sweet potatoes, apricots, almonds and stock. Pour the mixture over the lamb in the ovenproof dish and mix together. Cover the pan with greaseproof paper and the then put the lid on top and make sure it is tightly on. Transfer to the oven for 1.5 hours or until the lamb is tender. Sprinkle with plenty of fresh parsley and serve with a big bowl of cous cous or rice.