Join our Facebook Group to share recipes and cooking advice.
Easy Moroccan Lamb Tagine
by Claire Winlow (follow)
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.
Preparation Time: 15-20 minutes
Cooking Time: 90 minutes
Makes: 4 servings
Ingredients
Oil
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
Method
Serve with some simple couscous.
Categories
#Moroccan
#Tagine
#Easy
#Dinner
#Freeze
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.
Cooking Time: 90 minutes
Makes: 4 servings
Ingredients
Oil
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
Method
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.
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.
The lamb should now be starting to get tender. Add in the chopped courgettes, apricots, diced pepper and chick peas.
Continue to cook for approx. 30 minutes or until the lamb is so tender it pulls apart easily.
Serve with some simple couscous.
#Moroccan
#Tagine
#Easy
#Dinner
#Freeze
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Claire Winlow
8 likes
3 likes
6 likes
6 likes
5 likes
Articles by Claire Winlow on Other Hubs
These handprint snowmen are simple to make and so perfect for making a good number of personalised C...
on My Kid Craft
10 likes
ID: 44223
[ Submit a Comment ]
Trending Recipes
Categories
Competition Winners (10)
Tips for Writers (1)
Asian (483)
Indian (223)
Italian (218)
Chinese (139)
Japanese (116)
Thai (115)
Mexican (79)
Australian (62)
French (48)
Mediterranean (46)
Vietnamese (31)
Middle Eastern (31)
Moroccan (22)
Jewish (20)
German (19)
American (19)
Korean (14)
African (8)
Cajun (7)
South American (5)
Carribean (5)
Polish (4)
Singaporean (4)
Tibetan (4)
Filipino (3)
Burmese (3)
New Zealand (2)
Israeli (2)
Southern (1)
South African (1)
Family (1525)
Simple (966)
Snack (848)
Vegan (744)
Kids (743)
Chicken (692)
Baking (674)
Chocolate (537)
Vegetables (486)
Sweet (414)
Cheese (387)
Salad (362)
Afternoon Tea (359)
Winter (315)
Dairy Free (311)
Sweets (307)
Make Ahead (307)
Pasta (281)
Cake (270)
Soup (256)
Rice (247)
Snacks (239)
Bread (238)
Summer (237)
Fish (236)
Eggs (230)
Brunch (217)
Fruit (215)
Tomatoes (202)
Lactose Free (199)
Mushrooms (190)
Banana (187)
Low Fat (183)
Beef (175)
Coconut (175)
Curry (173)
Party Food (171)
Seafood (169)
Nuts (169)
Side Dish (165)
Biscuits (164)
Bacon (152)
Cakes (149)
Spicy (145)
Potato (144)
Avocado (143)
Party (142)
Clean Eating (137)
Entree (137)
Spinach (135)
Copyright 2012-2021 OatLabs ABN 18113479226. mobile version