Moroccan Lamb Tagine

I love my tagine and this was the first dish I ever cooked in one. You can also cook this in a flameproof casserole or in an oven. Harissa is the North African chilli paste – use with care!

Nutrition Facts

Servings: 4

Amount Per Serving % Daily Value*

Calories 534 26%

Calories from Fat 324

Total Fat 36.1g 55%

Saturated Fat 13.1g 65%

Unsaturated Fat 20.4g

Trans Fat 0.0g

Total Carbohydrate 28.9g 9%

Dietary Fibre 5.5g 22%

Sugars 21.9g

Protein 26.4g 52%

Cholesterol 90.0mgs 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

500 g (1 lb) lamb, cubed
1 onion, finely chopped
150 g (5 oz) squash, chopped
100 g (3½ oz) dried apricots, halved
150 ml (5 fl oz) lamb stock
1 garlic clove, sliced
4 tomatoes, chopped
2 courgettes, thickly sliced
2 tbsp ground almonds
1 tbsp fresh parsley, chopped
1 tsp harissa paste
½ tsp cumin powder
½ tsp coriander powder
½ tsp cinnamon powder
Large pinch of saffron
2 tbsp olive oil

Instructions

Add 100 ml (3½ fl oz) of boiling water to the dried apricots and leave to soak for 2 hours.
Heat the oil in the base of the tagine and brown the lamb. Remove from the tagine with s slotted spoon and set to one side.
Add the onions to the tagine and stir-fry until golden.
Add in the garlic and the spice powders and cook for 1 minute.
Return the lamb to the tagine. Add in the lamb stock, the apricots and their soaking liquid, the tomatoes, the ground almonds and a large pinch of saffron. Cover and cook over a low heat for 1 hour.
Add the squash, courgettes and harissa paste. Cover and cook over a low heat for 45 minutes.
Stir in the parsley and serve.

Titli’s Tips

If you don’t have a tagine you can cook this in a flameproof casserole or a large pan with a lid. Serve with couscous or bread.