Lamb Tagine
Lamb tagine slow-cooked to perfection, bursting with aromatic spices, and infused with incredible flavour. This dish was inspired by an unforgettable trip to Marrakech, where our taxi driver Ahmed took us home and cooked us a traditional Moroccan dish.
The lamb shoulder is slow-cooked with apricots, dates, raisins, and olives in a rich, spiced tomato base, creating a dish that’s as fragrant as it is delicious. Served with giant couscous, it’s a warm, comforting dish that brings the flavours of Marrakech to your table.
Servings
2
Per portion
Cooking time
90 mins
Shopped at
ingredients
• 2 tbsp of a fat/oil (we use beef tallow)
• 600g lamb shoulder
• Spice mix:
2 tsp garlic powder, 1 tsp cumin, 1/2 tsp chili flakes, 1 tsp turmeric, 1/2 tsp ground black pepper, 1/2 tsp salt flakes, 1 tsp paprika, 1 tsp ginger powder, 1/2 tsp cardamom, 1 tsp cayenne powder
• 1 large onion
• 2 garlic cloves
• handful of black olives
• 1 tin of chopped tomatoes
• Chicken stock + water
• 8 dried apricots
• 8 dates
• 30g raisins
• 1/2 tsp mace
• 1/2 tsp cinnamon
• 2 tbsp brown sugar
• 3 sprigs fresh coriander
• 3 sprigs fresh parsley
• Juice & zest of 1 lemon
• Flaked almonds (optional)
• 150g (2 portions) giant couscous
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Method
1
Heat 1 tablespoon of fat in a pan. Cube and brown the lamb on all sides, then add the spice mix (garlic powder, cumin, cayenne, chilli flakes, turmeric, black pepper, salt, paprika, ginger, and cardamom). Stir to coat evenly, then transfer the lamb to a bowl.
2
Add another 1 tablespoon of fat to the same pan. Sauté the onion until golden and translucent, then add the smashed and chopped garlic and cook for another minute. Transfer the onion and garlic to the lamb bowl.
3
Mix the chopped black olives into the lamb mixture and transfer everything to a tagine. Top with chopped tomatoes and enough chicken stock to cover the lamb. Cover and heat gently.
4
Place the apricots, dates, and raisins in a bowl. Add the cinnamon, mace, and brown sugar, then pour in enough water to cover. Stir and simmer gently for 20 minutes.
5
Sprinkle the roughly chopped coriander and parsley, over the lamb, along with the juice and zest of one lemon. Put the lid back on without stirring.
6
Strain the spiced water from the now-rehydrated and spiced fruit, and use it to cook the couscous according to package instructions.
7
Once the lamb is tender and to your liking, mix in the rehydrated fruit. Serve over couscous, and top with flaked almonds.
Enjoy!
ingredients
• 2 tbsp of a fat/oil (we use beef tallow)
• 600g lamb shoulder
• Spice mix:
2 tsp garlic powder, 1 tsp cumin, 1/2 tsp chili flakes, 1 tsp turmeric, 1/2 tsp ground black pepper, 1/2 tsp salt flakes, 1 tsp paprika, 1 tsp ginger powder, 1/2 tsp cardamom, 1 tsp cayenne powder
• 1 large onion
• 2 garlic cloves
• handful of black olives
• 1 tin of chopped tomatoes
• Chicken stock + water
• 8 dried apricots
• 8 dates
• 30g raisins
• 1/2 tsp mace
• 1/2 tsp cinnamon
• 2 tbsp brown sugar
• 3 sprigs fresh coriander
• 3 sprigs fresh parsley
• Juice & zest of 1 lemon
• Flaked almonds (optional)
• 150g (2 portions) giant couscous
Lamb Tagine
Method
1
Heat 1 tablespoon of fat in a pan. Cube and brown the lamb on all sides, then add the spice mix (garlic powder, cumin, cayenne, chilli flakes, turmeric, black pepper, salt, paprika, ginger, and cardamom). Stir to coat evenly, then transfer the lamb to a bowl.
2
Add another 1 tablespoon of fat to the same pan. Sauté the onion until golden and translucent, then add the smashed and chopped garlic and cook for another minute. Transfer the onion and garlic to the lamb bowl.
3
Mix the chopped black olives into the lamb mixture and transfer everything to a tagine. Top with chopped tomatoes and enough chicken stock to cover the lamb. Cover and heat gently.
4
Place the apricots, dates, and raisins in a bowl. Add the cinnamon, mace, and brown sugar, then pour in enough water to cover. Stir and simmer gently for 20 minutes.
5
Sprinkle the roughly chopped coriander and parsley, over the lamb, along with the juice and zest of one lemon. Put the lid back on without stirring.
6
Strain the spiced water from the now-rehydrated and spiced fruit, and use it to cook the couscous according to package instructions.
7
Once the lamb is tender and to your liking, mix in the rehydrated fruit. Serve over couscous, and top with flaked almonds.
Enjoy!