Lamb Tagine

Tuesday 22nd May 2018

Recipe for May Blog

Lamb Tagine

Serves 6

This delicious Moroccan lamb dish is aromatic and very tasty.  It can be served with the tabbouleh salad, boiled rice or Baked Sweet potatoes and a mixed salad.  Very popular with young and old alike.

6 Tbsp. sunflower oil

2 red onions, chopped

3 carrots, sliced

2 sticks celery, chopped

3 cloves garlic, chopped

1 green chilli, de-seeded and chopped

1 Tsp ground turmeric

1 Tbsp. ground smoked paprika

1 Tbsp. freshly grated root ginger

1kg. diced leg or lean shoulder of lamb

2 Tbsp. plain flour

Salt and pepper

200g dates, stoned and halved

100g ready to eat dried apricots, chopped

900ml. lamb stock

2 cinnamon sticks

2 bay leaves

To Garnish: chopped coriander

  •  Pre-heat oven to 150C, 130 Fan, Gas 2.
  • In a large frying pan, heat 3 tablespoons oil.  Add onions, carrots and celery and cook, stirring occasionally, over medium heat for about 10 minutes, until softened.
  • Add garlic, chilli, turmeric, paprika and ginger.  Stir well and continue to cook for 2 minutes. 
  • Transfer contents of the pan to a large oven proof casserole. 
  • Heat the remaining oil in the frying pan.  Toss the meat, in the seasoned flour on a large plate.
  • Add 1/3 of the lamb to the hot oil, and sear on all sides, until browned.  Transfer to casserole.  Continue until al the lamb has been seared.
  • Add dates, apricots and lamb stock.
  • Add cinnamon sticks and bay leaves.  Bring to the boil, stirring.  Cover with a lid and transfer to the oven.
  • Cook for 21/2 hours until meat is meltingly tender. 
  • Serve, garnished with the coriander. Accompanied by the tabbouleh salad.