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Moroccan Lamb Tagine

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Moroccan Lamb Tagine

The beauty of this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated, or may be frozen well in advance of the party. A delicious vegetarian tagine can be prepared by omitting the lamb, increasing the quantities of vegetables and adding 2 cans of drained chick peas. The couscous can be prepared in advance. Before serving, dot with butter, cover and reheat in the bottom of the oven or in a microwave.

Preparation time:
30 minutes plus 2 hours soaking
Cooking time:
105 minutes
Total time:
4 hours 15 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes
Serves:
 8

Ingredients

  • 100g Waitrose Sun Dried Turkish Whole Apricots, halved
  • 3tbsp olive oil
  • 4 x 340g packs diced leg of lamb
  • 1 large onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • 400g can Waitrose Italian Cherry Tomatoes
  • 300ml tub Joubère Lamb Stock
  • Pinch saffron threads
  • Salt to taste
  • 3tbsp Waitrose Ground Almonds
  • 4 large courgettes, cut into large pieces
  • 1 butternut squash, weighing approximately 500g, peeled and diced
  • 4 tomatoes, skinned and quartered
  • 2tsp Bart Spices Harissa
  • 2tbsp fresh parsley, chopped
  • 500g pack Waitrose Couscous, prepared as directed on the packet

Method

  1. Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
  2. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
  3. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point, cover and cook in the oven for 1 hour.
  4. Add the courgettes, squash, tomatoes and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.
  5. Season to taste adding extra harissa if desired, then stir in the parsley and serve with couscous.

Comments and images

Average user rating 4 stars out of 5

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netballgoalshooter

netballgoalshooter 07 April 2009 22:27

Can anyone confirm whether this dish really is ok to reheat, worried about the vegetables going soggy on reheating. Want to make this in advance for a friends weekend away so obviously dont want a disaster with my name on it!

Helen-E

Helen-E 25 November 2008 10:08

Fabulous recipe - made it for a dinner party with great sucess - everyone was back for seconds- and even thirds! I used a shoulder of lamb and butternut squash and slow cooked it in the oven then served it with simply cooked cous cous. The recipe would also work well if it was made in a slow coker with smaller cuts of lamb. We will definately keep this as a favourite!

lynn lewis

lynn lewis 04 November 2007 21:30

Divine recipe, easy and delicious.

samcop

samcop 24 October 2007 09:51

This recipe is fantastic. It is my "never fails to impress" recipe. Spicy, tangy, moreish, juicy, tender. One serving is never enough and reheating just makes it even more delicious

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4 stars out of 5

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This recipe was first published on Waitrose.com in December 1999