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    You are in: Home / Recipes / Lamb Tagine Recipe
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    Lamb Tagine

    Lamb Tagine. Photo by Sue Lau

    1/1 Photo of Lamb Tagine

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Fairy Nuff's Note:

    A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat oven to 180°C.
    2. 2
      Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
    3. 3
      Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
    4. 4
      Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
    5. 5
      Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
    6. 6
      Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
    7. 7
      Serve with couscous.

    Ratings & Reviews:

    • on November 06, 2008


      Excellent! Did not use any salt (my personal preference) and it was still very tasty. Loved the combination of spices and fruit/nuts. Will be making this again. Thanks Fairy Nuff!

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    • on August 07, 2008


      The spices in this are quite tasty, although next time I will use a little less salt. I loved the crunch of the almonds and the fruitiness of the plums. Cooking time was a bit less for us (about 20 minutes early). We enjoyed this with couscous and a salad. Thanks for sharing! ~Sue

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    • on February 28, 2008


      Dee-lish!! I used lamb chops and the ground cardamom was oh so heavenly. Served with whole wheat couscous, spinach salad and crusty bread. Huzzah! Reviewed for the Great Tangerine Hunt in N*A*M*E forum. ~td~

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    Read All Reviews (5)


    Nutritional Facts for Lamb Tagine

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 574.3
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 12.1 g
    Cholesterol 133.8 mg
    Sodium 777.2 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 3.1 g
    Sugars 2.1 g
    Protein 41.1 g

    The following items or measurements are not included:

    pitted prunes

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