Lamb and Potato Tagine

This recipe is courtesy of Riki Kaspi a local chef who specialises in Moroccan cuisine. Enjoy! Prep time does not include marinate time.

Ready In:
3hrs 30mins
Serves:
Units:

ingredients

directions

  • In a food procesor process all the Chermoula ingredients to a paste consitency.
  • Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces.
  • Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible.
  • Pre-heat the oven to 150oC.
  • Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid.
  • Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required.
  • Serve garnished with coriander leaves and blanched almonds, on couscous.
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RECIPE MADE WITH LOVE BY

@Terese
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@Terese
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"This recipe is courtesy of Riki Kaspi a local chef who specialises in Moroccan cuisine. Enjoy! Prep time does not include marinate time."
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  1. Terese
    This recipe is courtesy of Riki Kaspi a local chef who specialises in Moroccan cuisine. Enjoy! Prep time does not include marinate time.
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