Moroccan Lamb Tagine

Ingredients

• 1kg lamb shoulder, cubed
• 2 onions, sliced
• 3 garlic cloves, minced
• 1 thumb ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp turmeric
• 3 tbsp olive oil
• 1 can chopped tomatoes
• 750ml stock
• 100g dried apricots, halved
• 50g toasted flaked almonds
• 1 tbsp honey
• Fresh coriander

Instructions

1. Brown the lamb in olive oil in batches; set aside.
2. Soften the onions, then add the garlic, ginger and all the ground spices.
3. Return the lamb, add the tomatoes, stock and honey.
4. Cover and simmer gently for 1.5 hours until the meat is tender.
5. Add the apricots and cook another 20 minutes uncovered until thickened.
6. Top with almonds and coriander.

Serving suggestions

• Serve with couscous, flatbread or steamed rice.

Storage & reheating

Keeps 4 days; the flavour deepens overnight. Freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions