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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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ninjakitteh

ninjakitteh 09 October 2011 21:55

Lovely tasty recipe! I just use normal chopped tomatoes and veg or chicen stockcube rather than the more expensive options in the ingredients. Adding some flaked almonds and harissa to the couscous makes a lovely side dish.

Azzurro

Azzurro 31 August 2011 18:17

It's in the oven right now. The spicy aroma is filling the kitchen. I hope this is good as you all say it is. Are you using a proper tagine pot with the cone lid?

meauxjeaux

meauxjeaux 09 July 2011 20:33

Fantastic authentic recipe. Have made it lots of times and doing it again tomorrow although it's probably a more autumn/winter dish. Added roasted aubergine, roasted red pepper and roasted red onion to the cous cous with some coriander mixed through. Perfect summer Sunday lunch for family and friends.

Melvin Bryant

Melvin Bryant 10 March 2011 14:13

Yes, agree with all, this is another fantastic Waitrose recipe, but we are vegetarian so substituted meat with marinated Quorn Superb!!!!!

Shallie

Shallie 30 November 2010 08:28

Excellent recipe - easy to follow and delicious to eat. Substituted one time of chick peas for 1/4 of lamb but still delicious. Well don Waitrose

louplou650

louplou650 06 September 2010 11:41

I've made this too - delicious! And that's a great tip to use shoulder sheepy! ;)

Sheepy321

Sheepy321 22 March 2010 14:45

Wow - we have made this twice now and it is a fantastic recipe. We use lamb shoulder as it is cheaper. Try this recipe, you won't be dissapointed.

Gee1

Gee1 04 February 2010 09:57

Takes a while to make, but worth every minute - this is a fabulous recipe and consistently tasty every time.

bexblonde

bexblonde 29 December 2009 17:50

I love this recipe, and everyone I've cooked it for has raved about it. I usually cook it in advance and reheat the following day, I've also frozen portions to reheat at a later date. I make a slight variation by using less lamb and adding a tin of chickpeas - it makes it a bit cheaper and the chickpeas go well with the other ingredients.

badgerhunter

badgerhunter 02 November 2009 14:24

I made my own version of the dish, leaving out the almonds and the apricots, but it is still absolutely delicious, and very easy. I would highly recommend this with couscous as a healthy winter comfort food!

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4 stars out of 5

Average user rating Based on 438 ratings

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