Never miss a recipe, click here for your daily e-mail recipe alert

Recipe Tags

delicious easy lamb moroccan north african one pot recipe tagine

What are tags?

Recipe recently saved by

Sarah Scott

vlaoverton

Comments

There are no comments.

Lamb Tagine

Back to recipe list

225

bites

Popularity

Preparation Time: 10 minutes
Cooking time: 120 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 4420 times

Ingredients:

Metric Imperial

1 gm(s) lamb (see recipe)

salt

2 tsp(s) ground black pepper

1 tsp(s) ground ginger

2 cloves of garlic

1 large onion

1 small bunch of parsley(optional)

4 tbsp(s) sunflower oil

500 gm(s) prunes or dried apricots (optional)

2 tsp(s) cinnamon

3 tbsp(s) honey

175 gm(s) blanched almonds (to garnish)

a little orange juice

Moroccan lamb tagine with prunes if you like

Posted by: Alison P on 05 July 2008

Click here to view Alison P's Cookery Book

Cooking Steps:

This is an adaptation of a Claudia Roden recipe.
Use boned shoulder of lamb or neck fillet, cut into large pieces.
Put the lamb, salt, pepper, ginger, onion (grated), garlic (crushed), parsley and 3 tablespoons of the oil into a heavy pan. Add enough water to cover and simmer, covered, for about 1 1/2 hours until the meat is very tender.
Add the prunes or dried apricots (the ready to eat variety), and cinnamon and cook for another 15 mins.
Add the honey and a little orange juice and cook for a few minutes more.
If necessary, remove the meat to a warm plate and reduce the sauce so that it is quite thick. Replace the meat.
Sprinkle the almonds over the top and serve with couscous.