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!
Moroccan Lamb Tagine
Serves 4-6 Adult Portions
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
440g Chick Peas
1/2 Large Butternut Squash or 1 Small one
500-800ml Vegetable Stock
Salt & Pepper
- 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.
- Chill in the fridge for 30 minutes - 1 hour (or overnight if you want to get ahead of the game!).
- 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).
- Put a little water in your tagine and put it in the oven to heat up.
- Brown meat in a frying pan, add onions and drained chick peas.
- Add meat to tagine and cover with vegetable stock. Cook for 1 hour and 30 minutes.
- 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.
- Serve with couscous (mixed with chopped fresh coriander) and top the tagine with fresh coriander to serve.