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Friday, 25 January 2013

Moroccan Lamb Tagine

We have a large Tagine which we get out for special occasions, but I'm sure this could be cooked in a casserole dish or even a slow cooker!

Serves 6

  • 1kg Lamb Shoulder (Cubed)
  • 3 Crushed Garlic Cloves
  • 2 Tsp Ras-el-hanout
  • 1 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Coriander
  • 1 Tsp Runny Honey
  • 15 Dried Apricots
  • 1 Tsp Dried Mint
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2 Onions
  • 440g Chick Peas
  • 1/2 Large Butternut Squash or 1 Small one
  • 400g Couscous
  • 500-800ml Vegetable Stock
  • Fresh Coriander
  • Olive Oil
  • Salt & Pepper
  1. Mix all herbs together (except the fresh coriander) in a large bowl including the honey, add some oil to make a paste, and then add the cubed meat.
  2. Chill in the fridge for 30 minutes - 1 hour (or overnight if you want to get ahead of the game!).
  3. Cut the peppers and butternut squash into large chunks (make sure you peel and deseed the butternut squash first!) and chop the onions. Cut each apricot into 4, and preheat the oven to 160⁰C (Fan Oven - increase to 180⁰C  if you don't have a fan oven).
  4. Put a little water in your tagine and put it in the oven to heat up.
  5. Brown meat in a frying pan, add onions and drained chick peas.
  6. Add meat to tagine and cover with vegetable stock. Cook for 1 hour and 30 minutes.
  7. After 1 hour and 30 minutes, give it a stir and add the remaining veg and some fresh coriander. Cook for a further 1 hour and 30 minutes.
  8. Serve with couscous (mixed with chopped fresh coriander) and top the tagine with fresh coriander to serve.
  9. Enjoy!
Tip: If you want to do this in a normal casserole dish that will also work. If you want to do it in the slow cooker I would suggest doing it for 9-10 hours on LOW or 4-5 hours on HIGH.

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