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!
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 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
  1. Add 100 ml (3½ fl oz) of boiling water to the dried apricots and leave to soak for 2 hours.
  2. 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.
  3. Add the onions to the tagine and stir-fry until golden.
  4. Add in the garlic and the spice powders and cook for 1 minute.
  5. 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.
  6. Add the squash, courgettes and harissa paste. Cover and cook over a low heat for 45 minutes.
  7. 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.

Nutrition Facts
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
Amount Per Serving       % Daily Value
Total Carbohydrate 28.9g 9%
Dietary Fibre 5.5g 22%
Sugars 21.9g
Protein 26.4g 52%
Cholesterol 90.0mgs 30%
Percent Daily Values based on a 2,000 calorie diet.