Lamb tagine recipes
Our top 3 of 10 Lamb tagine recipes
Ingredients
- 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
Method
- 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.
3 Comments
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carol savage Thu Jan 20 2011 • Reply
This was delicious - remember to check if it needs more stock adding to it as mine was yummy after 2 hours but I let it dry out so will need to try again
Ingredients
- 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
- Honey
- Salt
- Pepper
- Olive Oil
Method
- 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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Add commentIngredients
- 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
Method
- • 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.
jade.devlin has contributed to these popular cooking recipes:
9 Comments
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Add commentChardash Fri May 20 2011 • Reply
What canj I say this Lamb Tagine is absolutely devine I'm going to cook it every month
lynnl58 Mon Jan 10 2011 • Reply
Absolutely super!
toffcarol Fri Oct 29 2010 • Reply
This is absolutely delicious. I added some dried apricots and some toasted almonds....yummy
Hannah Montana Wed Jun 2 2010 • Reply
I cooked this for my family on Sunday and they loved it. Will definately be cooking this again.
toffcarol Mon May 31 2010 • Reply
Got this cooking in my slow cooker now and it smells gorgeous. Am drooling and can't wait till it's ready to eat
Unta Mon Jan 25 2010 • Reply
Just prepped it for tonights dinner and it smells divine raw...in the slo-cooker now!
Ibbys mum Tue Sep 1 2009 • Reply
Gorgeous dish. I added passata with basil(!) as I only had half a tin of tomatoes. Also lobbed in some dried apricots. Slow cooked so the meat was melt in the mouth. Thumbs up from the family, including my eighteen month old!
Tina Darsley Tue Aug 25 2009 • Reply
Fantastic dish, throughly enjoyed, will definately
Mummy Cupcake Fri Aug 21 2009 • Reply
This is a very nice dish and all the family enjoyed it. I added dried apricots and cooked it in a slow cooker and the meat was very tasty. Added to my favourites.