However if your making this in the UK always use Lamb, the dish is delicious and if you don’t like Cous Cous – rice is good also. If you’re a veggie then ditch the meat, it’s still lovely.
When you taste it you will realise why Moroccan Lamb Tagine is a popular dish.
Ingredients for Moroccan Lamb Tagine
- Spices to Grind:
- 3 x Tsp Ground Ginger
- 4 x Tsp Black Peppercorns
- Half x tsp Chilli Flakes
- 2 x Tsp Fennel Seeds
- 6 x cloves of garlic
- 2 x Tsp coriander seeds
- 1 x Tsp Turmeric
- 1 x Tsp White Pepper
- 2 x Tsp Cinnamon
- 2 x Tsp Cumin
- 4 x Cloves
- Diced Lamb: 125g per person
- 3 x large onions
- 1 x Sweet Potato or 1 Celeriac
- 1 x Cup of Chopped Prunes
- 2 x Tbsp. of Honey
- Juice of 1 Lemon
- 500g Frozen Spinach branches, defrosted
- 1 x Tin of Green Lentils
- Chicken Stock
- Fresh Parsley & Coriander
- 3 Green Peppers, large dice
- Splash of Cream
- Splash of Red Wine
How to Make Moroccan Lamb Tagine
- Fry onions in a large saucepan when browned, add lamb and ground spice mix, and continue cooking.
- Next add stock – level of liquid should be the same as the meat. Simmer for half an hour.
- Add peppers and sweet potato or celeriac.
- Blend a handful of coriander and parsley stalks with some liquid from the pan. Add in and simmer for a further 30 minutes.
- Add prunes and honey.
- Once the meat is tender stir in the lemon juice, green lentils, cream and spinach. Salt and pepper to taste.
Serve with cous cous (flavoured with butter & lemon juice) and mint yoghurt. Chopped coriander and parsley to garnish.