Let's Eat - Moroccan Lamb Tagine

Let’s Eat – Moroccan Lamb Tagine

by Tori Stevens

This dish is sweet, spicy and full of flavour. I prefer it on the sweeter and spicier side so I add extra fruit and chilli, but you can adapt it to your own taste. I would usually cook this dish the day before or in the morning then heat it up in the oven for half an hour before serving. Serve with tomato and roasted garlic couscous.

  • Serves: 8
  • Preparation Time: 30 mins
  • Cooking Time: 2-3 hrs

INGREDIENTS

  • 800g lamb (preferably shoulder), diced
  • 2 tbsp olive oil
  • 3 medium onions, chopped
  • 6 garlic cloves, crushed
  • 2 tsp paprika
  • 2 tsp cinnamon
  • 2 tsp turmeric
  • 2 tsp cayenne pepper
  • 3 tsp ground coriander
  • 2 tsp ground ginger
  • Sprinkle of chilli flakes
  • Salt
  • Pepper
  • 2 tbsp plain flour
  • 500g passata or tomato juice
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • 500ml lamb or beef stock
  • 2/3 tbsp honey
  • 200g dried apricots, chopped
  • 200g dried dates , chopped
  • Bunch of fresh coriander, chopped
  • 400g couscous
  • 3-4 sun dried tomatoes, chopped
  • Roasted garlic or garlic paste
  • Bunch of fresh parsley, chopped
  1. Pre-heat the oven to 100C, gas mark 1. Place a large oven proof saucepan on medium to high heat on the hob, add the olive oil and onions and cook for five minutes, stirring occasionally. Meanwhile, toss the lamb with salt, pepper and flour and set aside. In a pestle and mortar mix all the dried spices, a drizzle of oil and the garlic to a paste. When the onions are transparent add the lamb and spice paste and brown for 10 or so minutes until the meat has colour.
  2. Add passata, tomatoes, honey, chickpeas and stock. Bring to a simmer, add the apricots, dates and half the fresh coriander, stir and place lid on pan. Leave to rest for 10 minutes then place in the oven for 2-3 hours, taking out occasionally to stir.
  3. For the couscous, measure out the dried couscous into a large bowl. Mix in two roasted cloves of garlic, or the equivalent garlic paste. Add the sun dried tomatoes, fresh parsley and mix well. Pour on boiling water just covering the couscous, cover with a plate and leave for five minutes. Serve with the tagine with the rest of the chopped coriander and crème fraîche on the side if you wish.