Lamb Tagine Recipe

 
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Lamb Tagine
  • Chef: Ratib Al Ghriwati
  • Recipe Servings: 5
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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 Tagine

  • 1.Combine spices and salt in a large bowl.
  • 2.Add oil, rind and half the juice and stir to form a paste.
  • 3.Add lamb and stir until well-coated in paste.
  • 4.Cover and refrigerate for 3 hours if time permits.
  • 5.Preheat oven to 180°C and put lamb mixture into a casserole dish with a tight-fitting lid.
  • 6.Add stock and remaining lemon juice. Stir until well-combined.
  • 7.Cover and cook for 1 hour.
  • 8.Stir in dried apricot and raisins.
  • 9.Cook, covered for a further 40 minutes or until lamb is tender.
  • 10.Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

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