Moroccan Lamb Tagine

Recipe by bigbadbrenda
READY IN: 41mins




  • preheat oven to 300 degrees.
  • Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
  • Place the lamb in a large bowl and toss with 1/2 the spice mixture.
  • Cover and leave overnight.
  • Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
  • Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
  • In a separate pan, heat the oil and brown the lamb on all sides.
  • Add to the casserole dish.
  • Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
  • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
  • Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
  • Serve with couscous or rice and top with herbs.