Lamb Tagine Recipe
Delicious lamb cooked with apricots, yoghurt and paprika. Tagine is a popular Moroccan dish which is named after the earthenware pot in which it is cooked.
- Total Cook Time 01 mins
- Cook Time 01 mins
- Recipe Servings5
Ingredients of Lamb Tagine
- 1.2 kg diced lamb
- 2 tsp sweet paprika
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp ground ginger
- 1 tsp chilli powder
- 1 tsp cinnamon
- 1 tsp white pepper
- 1/2 tsp ground cardamom
- 1/2 tsp allspice
- Salt to taste
- 2 Tbsp olive oil
- Juice of 2 lemons
- 1 cup chicken stock
- 3/4 cup dried apricots
- 1/2 cup raisins
- 1 cup thick, yoghurt
- 1/2 cup pistachio kernels, roughly chopped
- Couscous, to serve
How to Make Lamb TagineHideShow Media
Combine spices and salt in a large bowl.
Add oil, rind and half the juice and stir to form a paste.
Add lamb and stir until well-coated in paste.
Cover and refrigerate for 3 hours if time permits.
Preheat oven to 180°C and put lamb mixture into a casserole dish with a tight-fitting lid.
Add stock and remaining lemon juice. Stir until well-combined.
Cover and cook for 1 hour.
Stir in dried apricot and raisins.
Cook, covered for a further 40 minutes or until lamb is tender.
Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.