Easy Moroccan Lamb Tagine

by Claire Winlow (follow)
Easy (2874)      Dinner (2274)      Moroccan (22)      Freeze (10)      Tagine (5)     
This Moroccan lamb tagine is easy to make and tastes great. The spices are gentle and it makes a subtle winter warming meal. The tagine also freezes well, so I like to make double and save some for a day when the cupboards are bare.

Don't worry about being too exact in this recipe, if you have slightly more or less of any ingredient, it won't make too much difference.

The preparation is pretty quick but the cooking takes a while to get the lamb beautifully tender and falling apart so don't be tempted to rush the cooking.

Easy, lamb Tagine, Moroccan

Preparation Time: 15-20 minutes
Cooking Time: 90 minutes
Makes: 4 servings

I onion
3 crushed cloves garlic
500g lamb
1 tsp flour
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 tin chopped tomatoes approx 390g
300ml lamb stock
1 red pepper
Handful chopped dried apricots
3 x courgettes
1 x tin chick peas

Preheat oven to 160 degrees fan.
Dice the onion and fry in some oil with the garlic until soft.
Trim any excess fat off the lamb and cut into mid sized cubes
In a large bag, add the lamb, flour and spices. Seal the bag and give a good shake so that all the lamb is coated in the spice mix.

Easy, lamb Tagine, Moroccan

Add the lamb to the onions and garlic and fry gently for a few minutes until the meat starts to brown slightly and the flour mix cooks through.
Add the chopped tomatoes and lamb stock, stir through and place in the oven for an hour.

Easy, lamb Tagine, Moroccan

The lamb should now be starting to get tender. Add in the chopped courgettes, apricots, diced pepper and chick peas.

Easy, lamb Tagine, Moroccan

Continue to cook for approx. 30 minutes or until the lamb is so tender it pulls apart easily.

Serve with some simple couscous.

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