Subscribe to our newsletter


Moroccan Lamb Tagine


Posted by : unknown

Preparation time : 40 Min

Cooking time : 1 Hrs 40 Min

Level of difficulty : Medium

Moroccan Lamb Tagine


4 servings

  • 1 1/2 kg Lamb shoulder chops
  • 2 tablespoon Olive oil
  • 2 Onions sliced
  • 4 Cloves garlic
  • 1 teaspoon Ground cumin
  • ground coriander,
  • ground ginger,
  • cinnamon
  • 1/2 teaspoon Chilli powder
  • 1 pinch Nutmeg
  • 2 1/2 cup Chicken stock
  • 1/2 cup Dates; quartered
  • 1 pack Blanched almonds; toasted
  • 2 tablespoon Fresh coriander
  • 1/4 cup Honey


Cut the lamb of the bone and then cut into 3cm strips. Put the olive oil into a non-stick frypan on highest setting and brown the lamb off in batches. Remove lamb and drain on paper towels.

Add the onions, garlic and spices to the pan and cook at setting 6-7 until onions are soft. Return lamb to the mix and pour in the stock. Cover the pan and simmer at setting 3 for 1 hour then take the lid off and continue to cook for a further 30 minutes.

Add the dates, honey and almonds and chopped coriander and heat through for another minute. Serve with rice or couscous.

Recipe reviews by our members (0 comments)

Google - DMOZ.ORG