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!
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%
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.
- 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
- 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.
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.