Moroccan Lamb Tagine

Another typical dish from Morocco and especially from this region is the Tajine or Tagine. It was originally created by the Berber and it’s named after the classic pot in which this dish is cooked. The traditional tajine pottery, sometimes painted or glazed, consists of two parts: a circular base unit that is flat with low sides and a large cone-shaped cover that sits on the base during cooking.
In addition, it’s a very authentic and traditional dish and you will learn how to perfectly slow cook your meat, with simple steps!

Servings: 4

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Instructions.
Ingredients.

- Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss it together with half of the spice mix. Cover and leave overnight in the fridge.
- Preheat the oven to 150C.
- Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Also, add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. Also, deglaze the frying pan with a ¼ pint of tomato juice and add these juices to the pan.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
- Finally, place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
- Cayenne Pepper 1 Tsp
- Ground Black Pepper 2 Tsp
- Paprika ½ Tbsp
- Ground Ginger ½ Tbsp
- Turmeric 1 Tbsp
- Ground Cinnamon 2 Tsp
- Lamb Shoulder (5cm chuncks) 1.1kg
- Onions (grated) 2 (Large)
- Olive Oil 2 Tbsp
- Argan Oil 2 Tbsp
- Garlic (crushed) 3 Cloves
- Tomato Juice 570ml
- Chopped Tomatoes (tinned) 400g
- Dried Apricots (cut in half) 115g
- Dates (cut in half) 55g
- Sultanas or Raisins 55g
- Flaked Almonds 85g
- Saffron Stamens (soaked in cold water) 1 Tsp
- Lamb Stock 600ml
- Honey (clear) 1 Tbsp
- Coriander (roughly chopped) 2 Tbsp
- Parsley (chopped) 2 Tbsp

Moroccan Lamb Tagine

Servings: 4

Preheat the oven to 150C.

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