Moroccan Lamb Tagine

Tagines are commonly used in North African countries such as Morocco and Algeria. It consists of two pieces – a plate-like bottom and a conical shaped lid. The bottom doubles as a serving dish, which comes in handy for nomads. Heat is retained for hours in a tagine, which is used on the stovetop in kitchens.

Please excuse that i didnt have time to tidy up the edges of the clay pot but guests were waiting. I am sure you have been in that same situation’

  •  1 tsp                      cayenne pepper
  • 1 kg                        lamb cut into cubes
  • 1 tsp                       ground coriander
  • 1 tsp                       ground cumin
  • 1½  tsp                  ground cinnamon
  • ½ tsp                     ground ginger
  • 1                              dessert-spoon honey
  • 1                              tin chopped tomatoes
  • 2                              medium carrots ,sliced
  • 250 ml                   meat stock (meat cube)
  • 1                               large onion finely chopped
  • 3 tbsps                   fresh coriander
  •  salt and pepper to your taste
  • 4                              green chilies (optional)
  • 5 to 8                      large cloves of garlic ,crushed
  • 2                             bay Leaf
  • 6/8                         dates or dried apricots (optional)
Cous Cous:
  • 113g                        raisins
  • 1                              medium onion thinly sliced
  • 2 tbsps                   butter
  • 700 ml                   homemade meat stock or broth
  •                                 Cinnamon stick
  • 455g                       cous cous
  •                                 salt and black pepper to taste
  • 1                              diced red pepper
  • 1 tsp                       parsley
  •                                sprinkle of paprika if desired
  • Procedure:
  •  In a large saucepan, heat a little oil and fry the onion and garlic for just a couple of minutes until light golden brown Add the lamb and all the spices and fry for a further few minutes to brown. Add the chopped tomatoes,sliced carrots, tomato puree, honey, and water .Put the lid on and simmer gently for 1 hour. Add fresh coriander, Remove the lid and simmer for a final 20 minutes, or until the gravy is nice and thick and the meat tender.
For the Cous Cous:
  • Brown the onions and peppers in butter gently until they go tender and golden brown. Then add raisins, stock, parsley, cinnamon stick, and salt and paprika to taste and bring to a boil. Stir in couscous, cover and remove from heat. Allow to sit for 5 minutes. Uncover, fluff couscous with a fork. Serve warm.


Filed under Meat, Middle East/Africa

2 responses to “Moroccan Lamb Tagine

  1. going to try this one! Bet it doesn’t look anything like yours when I’ve finished lol

    • Rosamond

      Thank you for your comment.:-) you cant go wrong with this and i am sure it will look and taste good when you make it.

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