Simple Way to Make Moroccan Lamb Tagine

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan lamb tagine. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Tagine is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Moroccan Lamb Tagine is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Moroccan Lamb Tagine:

1. Make ready 1 kg mutton or normal stewing lamb/beef
2. Make ready 2 tablespoons Extra virgin olive oil
3. Prepare 1 onion, finely chopped
4. Get 1 handful fresh coriander
5. Make ready 1 can chickpeas, drained
6. Get 1 can chopped tomatoes
7. Take 300 ml vegetable or beef stock
8. Get 100 g prunes, stoned and roughly chopped
9. Make ready 2 tablespoons flaked almonds
10. Make ready to taste Salt
11. Get to taste Black pepper
12. Get 1/2 teaspoon brown sugar
13. Take 1/2 teaspoon sesame seeds
14. Prepare 1/2 garlic flakes
15. Make ready 1 tablespoon ground cumin
16. Make ready 1 tablespoon ground cinnamon
17. Get 1 tablespoon powdered beef stock
18. Prepare 1 tablespoon dried oregano
19. Prepare 1/2 teaspoon ginger
20. Prepare 1 lemon/lime juiced

Instructions

Steps to make Moroccan Lamb Tagine:

1. Mix all the spices together in a small bowl to make the spice rub.
2. Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
3. Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
4. Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
5. Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
6. Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.

So that is going to wrap this up for this exceptional food moroccan lamb tagine recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Print this page