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Aromatic lamb tagine

Recipe from: 6/1/2005 12:00:00 AM
lamb tagine

Ingredients 18
Servings 6
Time 35


  • 15ml ground ginger
  • 5ml freshly ground black pepper
  • 10ml ground cinnamon
  • 10ml turmeric
  • 20ml paprika
  • 1 bunch fresh coriander leaves, chopped
  • 1,5kg deboned leg of lamb, cut into 2cm cubes
  • 90ml olive oil
  • 3-4 onions, coarsely chopped
  • 4 fat garlic cloves
  • 2,5ml salt
  • 200g dried apricots (preferably the soft kind)
  • 80ml sultanas
  • 100g blanched almonds, roasted
  • 15ml honey
  • 2 tins (410g each) chopped tomatoes
  • 300ml meat stock or water
  • fresh mint and coriander leaves for garnishing


1.Put all the spices and coriander leaves in a mixing bowl (preferably glass or stainless steel) and mix. Place the meat cubes in the spice mixture and use your hands to rub the spices into the meat. Leave aside for about 3 hours, or cover and leave overnight in the fridge.
2. Heat 15ml of the olive oil in a large saucepan and fry only enough meat cubes to cover the bottom of the saucepan every time. Don?t fry too much at once, as the meat will stew and not fry. Spoon the browned meat out of the saucepan and repeat with the remaining meat. Add more olive oil, if necessary. Preheat the oven to 160°C.
3. Reduce the saucepan heat as soon as all the meat has been browned. If necessary, add another 15ml olive oil to the pan juices and fry the onions over a moderate heat until soft. Add the garlic as soon asthe onions are soft. Spoon the meat back into the saucepan and add the remaining ingredients.
4. Spoon everything into an ovenproof dish and place in the oven for about 2 hours or until the meat is tender. Stir the meat halfway through the cooking process.
5. Finally, garnish with the mint and coriander leaves and serve with couscous.
Wine recommendation: A Cabernet Sauvignon or red blend will be delicious with this dish. Choose a heavier wine as the weather gets colder.

Read more on: bake  |  roast  |  shallow-fry  |  slow cook  |  lamb

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