Lamb tagine recipes
Our top 3 of 10 Lamb tagine recipes
- 500g lamb cut into cubes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- half a teaspoon ground ginger
- 1 garlic clove crushed
- 1 dessert-spoon honey
- 1 tin chopped tomatoes
- 75ml water
- half an onion finely chopped
- 1 small jar of tomato puree
- In a large saucepan, heat a little oil and fry the onion and garlic for just a couple of minutes.
- Add the lamb and all the spices and fry for a further few minutes.
- Add the chopped tomatoes, tomato puree, honey and water.
- Put the lid on and simmer gently for 1 hour.
- Remove the lid and simmer for a final 20 minutes, or until the gravy is nice and thick.
- Season to taste and serve with couscous.
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- 600g Lamb
- 2 tbsp Plain Flour
- 1 Onion
- 2 cloves Garlic
- 1 tbsp Fresh Ginger, Grated
- 1 ½ tbsp Ras-El-Hanout
- 1 ½ tbsp Tomatoe Puree
- 600 ml Lamb or Chicken Stock
- 1 Lemon, chopped
- Lemon Juice
- Olive Oil
- 1. Cut the lamb into bite-sized chunks. Season the flour with salt and pepper and toss the lamb in it to coat. Heat half the olive oil in a large heavy-based pan or flameproof casserole and brown the meat in batches, turning to colour all over and transferring to a plate once browned.
- 2. Chop the onion and add with a little more oil in the pan, if necessary, and sauté for 5 minutes until it starts to soften. Add the garlic, ginger, ras el hanout and tomato purée and fry for a few minutes until fragrant. Return the lamb and any juices to the pan and stir well.
- 3. Pour in enough stock to cover everything and bring to the boil, then reduce to a simmer. Skim the surface frequently until the stock is clear, then partially cover the pan with the lid and cook gently, stirring occasionally, for 1½ hours. in a medium oven
- 4. Stir in the apricots, preserved lemons, lemon juice and honey to taste. Simmer, uncovered, for a further 30–45 minutes, stirring frequently, until the lamb is tender. Taste and adjust the seasoning. (I think that its best to cook this up for hours and hours while watching Eastenders Omnibus, the night before - allow to cool down completely and then re-heat when your guests arrive.)
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- 350g lamb fillet, sliced
- 400g can chopped tomatoes
- 410g can prunes, drained and stoned
- 250g cous cous
- 2 Tbsp olive oil
- 2 tsp Ras el Hanout or Moroccan Spice Blend
- 400ml boiling water
- Juice and rind of a lemon
- 1 Tbsp fresh mint, chopped
- Pinch of salt
- • Heat one Tbsp of oil in a large pan. Add the lamb and stir-fry for three minutes.
- • Add the spice blend to the lamb and fry for a further minute.
- • Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.
- • Stir in the prunes and simmer for a further five minutes.
- • Meanwhile, prepare the cous cous by placing in a large heatproof bowl with the boiling water and one Tbsp of oil.
- • Cover with cling film and allow the cous cous to stand for five minutes.
- • Remove cling film and then add lemon rind and juice, mint and salt. Fork through the cous cous and serve immediately with the lamb.
- Canned prunes are rich in iron, which boosts your red blood cells and helps to prevent tiredness and anaemia.
- This recipe can be frozen, prior to the prunes being added. Freeze for up to two months. Defrost thoroughly in a refrigerator prior to reheating.