Sunday, 24 November 2013

Lamb tagine

Making a tagine is long overdue! This delicious Moroccan dish is not difficult to make, but just requires a little more of your time than certain other dishes. However, once it is done, it will be worth its while inshAllah!



  • Skill level: Easy
  • Serves: 7ish people
  • Prep time: over night
  • Cooking time: 2-2 + 1/2 hours
What you will need:

1 tsp cayenne pepper
2 tsp black pepper
2 tsp ground cinnamon
1 + 1/2 tbsp paprika
1 + 1/2 tbsp ground ginger
1 tbsp turmeric
1kg lamb, cut into cubes
2 large onions, peeled and grated
2 tbsp olive oil
2 tbsp argan oil (I used walnut oil instead - as argan oil is very hard to find)
3 garlic cloves, peeled and minced
600ml tomato juice
2 x 400g tinned chopped tomatoes
120g dried apricots, cut in half
60g dates, de-seeded and cut in half
60g raisins/sltanas
90g flaked almonds
600ml boiling water with stock (preferably lamb, I used chicken)
1 tbsp honey

1 tsp saffron
1/2 cup cold water

Optional:
2 tbsp coriander, chopped
2 tbsp parsley, chopped

How to make:

1) Place the cayenne pepper, black pepper, ground cinnamon, paprika, ground ginger and turmeric in a small bowl and mix. Place the lamb in a different bowl and place half the spice mix over the lamb and combine. Cover and leave in the fridge overnight

2) In a large casserole dish (or oven proof dish), heat 1 tbsp of the olive oil and 1 tbsp of the argan oil over medium heat. Add the onions and the remaining spice mix and cook for 10 minutes, or until the onions are soft yet not coloured. Add the garlic in the final 3 minutes

3) In a separate frying pan, heat the remaining oil over medium heat, then add the lamb and cook until browned. Add the cooked lamb to the casserole dish. Use a little of the tomato juice to de-glaze the frying pan and then add to the casserole dish

4) To the casserole dish, add the remaining tomato juice, alongside the tinned tomato, apricots, dates, raisins, flaked almonds, boiling water with stock, and honey

5) Place the saffron to the cup of cold water, leave for 5 minutes before adding to the casserole dish. Bring to the boil, then cover the casserole dish with a lid or with foil and place into the oven at 150 degrees Celsius for 2-2 + 1/2 hours or until the meat has become tender and soft

6) Add the coriander and parsley over the dish before serving if you wish




I cooked couscous in chicken stock to serve with this delicious tagine, and mashAllah everyone loved it. Enjoy :)

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