Lamb Tagine

photo by PalatablePastime

- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 4-6
ingredients
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1⁄2 teaspoon chili flakes (or more to taste)
- 1⁄2 teaspoon ground cardamom
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 kg diced lamb
- 1 cup chicken stock
- 250 g pitted prunes
- 1⁄2 cup whole blanched almond
directions
- Preheat oven to 180°C.
- Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
- Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
- 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.
- Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
- Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
- Serve with couscous.
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RECIPE SUBMITTED BY
Fairy Nuff
Australia
Happy mum of three, stepmum to two, grandmother of one.
My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family.
:)