Moroccan Lamb Tagine | How to make Moroccan Lamb Tagine

By Sujata Limbu  |  29th Dec 2015  |  
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  • Moroccan Lamb Tagine, How to make Moroccan Lamb Tagine
Moroccan Lamb Tagineby Sujata Limbu
  • Prep Time

    15

    mins
  • Cook Time

    2

    Hours
  • Serves

    8

    People

92

0





About Moroccan Lamb Tagine

An authentic tagine recipe that is simple to cook and full of delicious flavours.

Moroccan Lamb Tagine, a deliciously finger licking recipe to treat your family and friends. This recipe of Moroccan Lamb Tagine by Sujata Limbu will definitely help you in its preparation. The Moroccan Lamb Tagine can be prepared within 15 minutes. The time taken for cooking Moroccan Lamb Tagine is 120 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Moroccan Lamb Tagine step by step. The detailed explanation makes Moroccan Lamb Tagine so simple and easy that even beginners can try it out. The recipe for Moroccan Lamb Tagine can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Moroccan Lamb Tagine from BetterButter.

Moroccan Lamb Tagine

Ingredients to make Moroccan Lamb Tagine

  • 1 kg lamb, cut into chunks
  • 2 large sized onions, grated
  • 4 large sized tomatoes, chopped
  • 500 ml tomato juice
  • 4 cloves garlic, smashed
  • 1 tbsp ginger, smashed
  • 50 grams dates, cut in halves
  • 80 grams flaked almonds
  • 50 grams sultanas
  • 100 grams dried apricots, cut in halves
  • 2 tsp black pepper, grounded
  • 2 tsp cinnamon, grounded
  • 1 and ½ tbsp paprika
  • 1/2 tbsp turmeric
  • 1 tsp saffron strands, soaked in water
  • 1 tbsp Honey
  • 600 ml lamb stock
  • 2 tbsp olive oil
  • Salt to taste
  • Handful of coriander, roughly chopped

How to make Moroccan Lamb Tagine

  1. Take a small bowl and put in the spices, cayenne, black pepper, paprika, ginger, turmeric and cinnamon and mix well. In a separate bowl, put in the lamb pieces and mix in half of the spice mixture. Marinate this overnight.
  2. Preheat the oven to 150 degree celsius.
  3. Take a large pan and heat 1 tbsp olive oil in it. Put in the onion, remaining spice mixture and cook for 8-10 minutes or so. Once the onions are soft, add the garlic and cook for another 2-3 minutes.
  4. In a separate pan, heat the left over oil and add the meat pieces. Saute and cook till the meat becomes browned from all sides, then add this meat into the large pan.
  5. Next pour in the tomato juice, tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey all together into the large pan.
  6. Bring this mixture to a boil then cover with a lid and cook in the oven for 2-2 and ½ hours or till the meat is tender.
  7. Once cooked, place this dish on a tangine and sprinkle the chopped coriander on top and serve warm.

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