Lamb, mint and fig tagine

Recipe from: 29 September 2015
recipe, lamb, morrocan

Ingredients 21
Servings 6
Time 00:30


  • olive oil
  • 1.2
    lamb knuckles
  • 2
    cinnamon sticks
  • 5
    cumin seeds
  • 4
    cardamom pods
  • 1
    onion, halved and sliced
  • 2
    garlic, chopped
  • 5
    cayenne pepper
  • 5
  • 5
    fresh grated ginger
  • 2
    ground turmeric
  • 5
    dried mint
  • 15
  • 1
    chopped tomatoes
  • 500
    tomato juice
  • 125
    roughly chopped dried figs
  • 1
    butternut, peeled, seeded and cut into wedges
  • 30
    freshly chopped mint, plus extra to serve
  • lemon juice, to taste
  • fresh figs, to serve (optional)
  • couscous, to serve


Heat a tagine or heavy-based saucepan over medium to high heat. Add some olive oil and brown the lamb in batches. Set aside.Heat more oil and add cinnamon, cumin seeds and cardamom pods. Stir then add the onion and garlic.

Once the onion has softened, add the remaining spices and dried mint. Cook for a further minute, then stir in the honey.

Return the meat to the tagine or saucepan and add the tomatoes, tomato juice and figs. Bring to the boil, then reduce the heat, cover with the lid and simmer for 1 to 11/2 hours until almost tender.

Add the butternut and continue to cook for a further 20 minutes or until everything is very tender. Add the fresh mint. Season to taste with a squeeze of lemon juice, salt and freshly ground black pepper. Garnish with fresh figs, if you prefer, and more fresh mint. Serve with couscous.

Text and image source: Ideas magazine

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Read more on: recipe  |  lamb

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