TAGINE POT RECIPES RECIPES

Name: Moroccan lamb tagine
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Yield: Serves 6-8
Cuisine: Moroccan recipes
Ingredients: 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 serveu00A0; Large bunch fresh parsley; Large bunch fresh coriander; 80g shelled pistachios, toasted in a dry pan; 100g https://www.deliciousmagazine.co.uk/how-to-prepare-a-pomegranate-video/pomegranate seeds; Couscous or flatbreads

MOROCCAN LAMB TAGINE RECIPE - DELICIOUS. MAGAZINE

Moroccan lamb tagine recipe - delicious. magazine image

Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads. Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.

Provided by delicious. magazine

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield Serves 6-8

Number Of Ingredients 21

Ingredients

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 https://www.deliciousmagazine.co.uk/how-to-prepare-a-pomegranate-video/pomegranate seeds
Couscous or flatbreads

Steps:

Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that’s still fairly liquid.
For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.

Nutrition Facts : Calories 461kcals, FatContent 20.1g (6.9g saturated), ProteinContent 43.3g, CarbohydrateContent 22.3g (17.4g sugars), FiberContent 9g

MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE

Moroccan lamb tagine recipe | delicious. magazine image

Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads. Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.

Provided by delicious. magazine

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield Serves 6-8

Number Of Ingredients 21

Ingredients

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 https://www.deliciousmagazine.co.uk/how-to-prepare-a-pomegranate-video/pomegranate seeds
Couscous or flatbreads

Steps:

Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that’s still fairly liquid.
For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.

Nutrition Facts : Calories 461kcals, FatContent 20.1g (6.9g saturated), ProteinContent 43.3g, CarbohydrateContent 22.3g (17.4g sugars), FiberContent 9g

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