Friday Recipe: Moroccan lamb tagine

1st February 2019


Olive oil
2 red onions, sliced
3 garlic cloves, crushed
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp ground turmeric
1.4kg British lamb shoulder, diced into 2cm cubes
2 x 400g tins chopped tomatoes
250g stoned prunes, roughly chopped
500ml chicken stock
1 tbsp sugar
400g tin chickpeas, drained and rinsed
Juice ½ lemon

To serve 

Large bunch fresh parsley
Large bunch fresh coriander
80g shelled pistachios, toasted in a dry pan
100g pomegranate seeds
Couscous or flatbreads

For method please click here


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