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Moroccan Lamb Tagine Recipe

Moroccan Lamb Tagine Recipe
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Prepare the ingredients before making Moroccan Lamb Tagine in your home. Then, follow these steps below to serve Moroccan Lamb Tagine for your family or friends.

Ingredients: Moroccan Lamb Tagine

  • 1 tsp chilli pepper
  • 2 tsp ground black pepper
  • 1 1/2 tbsp paprika
  • 1 1/2 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tbsp olive oil
  • 2 tsp ground cinammon
  • 1 kg lamb pieces in 5cm chunks
  • 2 large red onions, chopped
  • 2 tbsp argan oil (optional)
  • 3 clove garlic, crushed
  • 2 can chopped tomatoes
  • 100 grams dried apricots, cut in half
  • 60 grams dates, cut in half (optional)
  • 60 grams sultanas or raisins
  • 80 grams flaked almonds
  • 1 tsp saffron stamens, soaked in cold water
  • 1 tbsp clear honey
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped
  • 1 tbsp mint, roughly chopped
  • 1 large lemon
  • 200 grams natural yoghurt
  • 1 tsp sea salt
  • 200 grams brown rice (for two people)
  • 1 can chickpeas

How to Make Moroccan Lamb Tagine

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Moroccan Lamb Tagine in your home by yourself.

    Step 1
  • Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
  • Step 2
  • Preheat the oven to 150C
  • Step 3
  • Heat 1 tbsp olive oil and 1 tbsp of argan oil (optional) in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
  • Step 4
  • In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with a little tomato juice and add these juices to the pan.
  • Step 5
  • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
  • Step 6
  • In a separate pot, boil water for the rice with a little salt and keep checking this while the lamb cooks. You can also cook a can of wet chickpeas until moist to add into the tagine.
  • Step 7
  • Place the lamb in a tagine (or large serving dish) and sprinkle over the chopped herbs. You can also serve with a natural yoghurt dip on the side, made by finely chopping the de-stalked mint and mixing in with the yoghurt, sea salt, black pepper, crushed garlic, and some lemon juice (and zest if you like).
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