Moroccan lamb tagine

Name: Moroccan lamb tagine
Prep time: 30 min
Cook time: 3 h
Yield: Serves 6-8
Cuisine: Moroccan recipes
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 https://www.deliciousmagazine.co.uk/how-to-prepare-a-pomegranate-video/pomegranate seeds; Couscous or flatbreads

Easy
November 2016

Easy
November 2016

Serves 6-8
Hands-on time 30 min, simmering time 3 hours

Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads on a cold Christmas night.

Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.

Dairy-free recipes

Nutrition: For 8 servings

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

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

Save recipe

Save recipe Print

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

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

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.
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.
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 (you could try one of these flatbread recipes) as an accompaniment.

Method

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.
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.
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 (you could try one of these flatbread recipes) as an accompaniment.

delicious. tips

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.