Lamb Tagine Recipe

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serves:

6

Skill:

easy

Prep:

30 min

Cooking:

3 hr 30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

There’s nothing more satisfying to come home to than a tasty tagine to warm you up. This classic lamb recipe is full of flavour thanks to the combination of spices and tender meat.

HOW TO MAKE LAMB TAGINE

Ingredients

  • 2tbsp oil
  • 1kg casserole lamb, either leg or shoulder, cut into large chunks
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 2.5cm piece ginger, grated
  • 2tsp coriander seeds, crushed
  • 1tsp cumin seeds, crushed
  • 1 cinnamon stick
  • ½tsp turmeric
  • 1tsp dried red chilli flakes
  • 850ml fresh chicken stock
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 3tbsp tomato purée
  • 75g preserved lemons, halved or quartered
  • 85g  bright green 
Spanish olives, pitted
  • 2tbsp parsley, roughly chopped
  • chickpea couscous, to serve 
(see step 4)

Method

  • Heat the oil in a large, heavy-based saucepan and brown the meat on all sides. Do this in batches so it gets a good colour. Remove and set aside.

  • In the same pan and keeping the heat to medium, lightly brown the onion; it shouldn’t darken too much. Allow to cook for 6 to 8 minutes, stirring occasionally. Now add the garlic and ginger, and cook for a further 3 minutes. Add all the spices and heat for a further 2 to 3 minutes, adding a splash of the stock if it starts to look dry. Sauté the vegetables now in the same pan until they start to soften – around 5 minutes. Mix in the stock and tomato purée, add the browned lamb, and bring to the boil, reduce to a simmer and leave to cook, partially covered, 
for 3 hours 15 minutes or until the lamb is tender.

  • When the tagine is ready, stir in the lemons and olives and heat for a couple of minutes. Season well and stir in the parsley when ready to serve.

  • To serve the couscous, heat a rinsed, drained can of chickpeas; stir into cooked couscous with juice 1 lemon, 5tbsp olive oil, salt and pepper, and 3tbsp freshly chopped coriander.

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