Moroccan Lamb Tagine

An authentic slow-cooked lamb tagine with aromatic spices, dried fruits, almonds, and honey for a meltingly tender finish.

Lamb Main Course High Protein Spicy Slow Cooked

Estimated Nutrition

Calories

1114.7

kcal / serving

4458.8 kcal total

Carbs

48.7g

per serving

194.8 g total

Fat

74.6g

per serving

298.2 g total

Protein

62.1g

per serving

248.4 g total

Cook Time

160

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

115

Apricot

dried and halved

Date

halved

Sultana

can use raisins instead

Liquids

570

Tomato Juice

600

Lamb Stock

Meat

1100

Lamb

shoulder trimmed and cut into 5cm chunks

NutsSeeds

tsp

Cayenne Pepper

tsp

Black Pepper

ground

1.5

tbsp

Paprika

tbsp

Turmeric

tsp

Cinnamon

ground

clove

Garlic

crushed

Almond

flaked

tsp

Saffron

stamens soaked in cold water

tbsp

Coriander

roughly chopped

tbsp

Parsley

flat leaf roughly chopped

OilsFats

tbsp

Olive Oil

tbsp

Argan Oil

Other

tbsp

Honey

clear

Vegetables

1.5

tbsp

Ginger

ground

piece

Onion

grated

800

Tomato

tinned chopped

Method

Brown the lamb in a separate pan with remaining oil and de-glaze the pan with 140ml of tomato juice.

Transfer to a tagine and garnish with chopped fresh herbs before serving.

Preheat your oven to 150°C.

Combine all remaining ingredients in the casserole, cover, and bake for 2 to 2.5 hours.

Mix the dry spices in a small bowl and toss the lamb with half of the mixture to marinate overnight.

Cook the onions and remaining spices in 15ml each of olive and argan oil until soft, adding garlic at the end.