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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.

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