Moroccan Lamb Tagine

I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there.

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • Preheat oven to Gas mark 7 (220degrees).
  • Cut meat from lamb shoulder in 4cm cubes.
  • Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
  • Add sliced onions, tomatoes and garlic and some more spice…. Allow to brown.
  • Add saffron and water, stir for 3 – 4 min, add remaining spice.
  • Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
  • Leave to simmer for 3 - 4 min.
  • Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
  • Transfer to oven proof dish – no lid.
  • Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
  • Cook for another 1hr.
  • Add sliced green beans and return to oven for another 30 minute.
  • To serve:.
  • 1 cup of cous cous – pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 – 4 minute.
  • Sweet nutty butternut - 1 butternut, diced and boiled.
  • Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan – cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
  • 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
  • Roughly chopped coriander leaves to finish.
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"I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there."
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  1. Froozely
    I used lamb leg steaks which I diced. I chucked in some other veggies and some sultanas. Served it on a bed of spiced couscous with pine nuts. Super yum! The meat was cooked and tender in an hour so took it out the oven then - couldn't wait any longer!
    Reply
  2. Donye
    Only variation was I used diced lamb straight from the butcher instead of cutting meat off the shoulder - so obviously use less than 1 kg of diced lamb, as 1kg stated in the recipe is shoulder bone and all (prob used 750g). The dish got a huge thumbs up from my husband and father in law - and me! Really nice blend of flavours and not too overpowered by spices as some moroccn dishes can be - it was just right. Thanks Chef!
    Reply
  3. Donye
    Only variation was I used diced lamb straight from the butcher instead of cutting meat off the shoulder - so obviously use less than 1 kg of diced lamb, as 1kg stated in the recipe is shoulder bone and all (prob used 750g). The dish got a huge thumbs up from my husband and father in law - and me! Really nice blend of flavours and not too overpowered by spices as some moroccn dishes can be - it was just right. Thanks Chef!
    Reply
  4. lexis111us
    I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there.
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