Moroccan Lamb Tagine is a Popular Dish

Moroccan Lamb Tagine gives our meal time an exotic touch

Moroccan Lamb Tagine a popular dish. Lamb is quite expensive to buy in the French Alps, so we usually exchange Lamb for Chicken on our walking holidays.

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

  1. Fry onions in a large saucepan when browned, add lamb and ground spice mix, and continue cooking.
  2. Next add stock – level of liquid should be the same as the meat. Simmer for half an hour.
  3. Add peppers and sweet potato or celeriac.
  4. Blend a handful of coriander and parsley stalks with some liquid from the pan. Add in and simmer for a further 30 minutes.
  5. Add prunes and honey.
  6. 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.

NB: If doing a vegetarian version of Moroccan Lamb Tagine use canned lentils, sweet potato and aubergine.



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