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    Moroccan lamb tagine

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    Moroccan lamb tagine

    The great thing about this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated, making it perfect for entertaining.

    • 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 dried apricots, halved

    3 tbsp olive oil

    4 x 340g packs diced leg of lamb

    1 large onion, finely chopped

    2 garlic cloves, thinly sliced

    1 tsp ground cumin

    1 tsp ground coriander

    1 tsp ground cinnamon

    400g can Waitrose Italian Cherry Tomatoes In Rich Natural Juice

    300ml lamb stock

    Pinch saffron

    3 tbsp ground almonds

    4 large courgettes, cut into large pieces

    1 butternut squash (approximately 500g) peeled and diced

    4 tomatoes, skinned and quartered

    2 tsp harissa paste

    2 tbsp fresh parsley, chopped

    500g pack Waitrose Couscous, prepared as directed on the pack

    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.

    Cooks tips

    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.

    The tagine can be frozen for up to 3 months.  Defrost fully and reheat thoroughly before serving.

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