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LAMB TAGINE

WHAT TO SERVE WITH LAMB TAGINE

The Tagine pot has a cone-shaped lid to traps steam and returns the condensed liquid to the pot and was developed when the supply of fresh water was not easily accessible. Any pot with a tight lid can be used to make a "Tagine" dish. A tagine has a mixture of sweet and sour, mixing vegetables with dried fruit and spices.

Serves 6 to 8

LAMB TAGINE

1/4 cup flour

1 tsp cayenne pepper

2 tsp ground black pepper

2 tbsp paprika

2 tbsp ground ginger

2 tbsp turmeric

2 tsp ground cinnamon

1.5 kg (3.3 lb) shoulder of lamb, cut into 5 cm chunks

5 tbsp sunflower oil

2 large onions chopped

2 large carrots chopped

2 sticks celery chopped

3 cloves garlic crushed

2 x 400 g (14 oz) tinned chopped tomatoes

200 g (7 oz) dried apricots, cut in half

50 g (2 oz) dates, cut in half

50 g (2 oz) sultanas or raisins

500 ml (2 cups) lamb or beef stock

2 tbsp clear honey

75 g (3oz) flaked almonds, toasted

Coriander and couscous, to serve

  • Preheat oven to 180°C (350°F).

  • Place the flour, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon into a small bowl and mix to combine to create your spice mix.

  • Place the lamb in a large bowl and toss together with the spice mix.

  • Heat 2 tbsp oil in the pot on stove plate. Add the carrots, onions and celery and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic at the final 3 minutes.

  • In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides, then add the lamb to the pot.

  • De-glaze the frying pan with the tomatoes and add to the pot.

  • Add the apricots, dates, sultanas, lamb stock and honey.

  • Bring to the boil, cover with the lid and place in the oven to cook for 2 to 2.1/2 hours or until the meat is very tender.

  • Sprinkle over the coriander and flaked almonds and serve with couscous

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TIPS

* Take an empty spice bottle and mix all the spices in proportion to have ready mixed spices to use next time you make this recipe.

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