Lamb tagine

Serves: 6
Preparation time: 20-25 minutes
Cooking time: approximately 2 hours 10 minutes

Screen Shot 2014-04-17 at 10.18.03Ingredients:

675g (1½lb) lean boneless lamb shoulder, cut into 2.5cm (1in) cubes
2 tbsp oil
3 large shallots or 1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
2 tsp ground ginger
¼ tsp ground turmeric
¼ tsp sweet paprika
Salt and freshly milled black pepper
Pinch saffron threads
450ml (¾ pint) hot water
1 cinnamon stick
2 sprigs fresh thyme
3-4 dried apricots, roughly chopped
3 tbsp freshly chopped coriander
2 tbsp fresh pomegranate seeds


  1. Heat the oil in a large 1.7litre/3pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning. Cook over a low heat (170°C/R3) for 1-2 minutes.
  2. Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.
  3. Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
  4. 20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and coriander Cover and continue to cook for the remainder of the cooking time.
  5. Remove the thyme and cinnamon stick from the tagine.  Garnish with the pomegranate seeds and serve with steamed couscous or rice.

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