Moroccan lamb tagine

Moroccan lamb tagine
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, simmering time 3 hours

Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is best served with warm flatbreads on a cold winter’s night. Or any night!

Nutrition: per serving

Calories
461kcals
Fat
20.1g (6.9g saturated)
Protein
43.3g
Carbohydrates
22.3g (17.4g sugars)
Fibre
9g
Salt
0.5g
Calories
461kcals
Fat
20.1g (6.9g saturated)
Protein
43.3g
Carbohydrates
22.3g (17.4g sugars)
Fibre
9g
Salt
0.5g

For 8

See Wine Match

Ingredients

  • Olive oil
  • 2 red onions, sliced
  • 3 garlic cloves, crushed
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp ground turmeric
  • 1.4kg British lamb shoulder, diced into 2cm cubes
  • 2 x 400g tins chopped tomatoes
  • 250g stoned prunes, roughly chopped
  • 500ml chicken stock
  • 1 tbsp sugar
  • 400g tin chickpeas, drained and rinsed
  • Juice ½ lemon

To serve 

  • Large bunch fresh parsley
  • Large bunch fresh coriander
  • 80g shelled pistachios, toasted in a dry pan
  • 100g pomegranate seeds
  • Couscous or flatbreads

Method

  1. Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
  2. Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that’s still fairly liquid.
  3. For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads as an accompaniment.

delicious. tips

  1. The tagine can be made up to 24 hours in advance (without the herbs, pistachios and pomegranate seeds) and kept in a sealed container in the fridge. It can also be frozen for 1 month in a sealed container.

    Sprinkle the tagine with the garnish just before serving.

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What's the perfect wine match?

Our friends at Majestic Wine recommend Definition Rioja Reserva. Flavours of vanilla and smoke are triumphant with the tagine’s sweet prunes and heady spices.

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