Recipe: Tasty Lamb Tagine

Lamb Tagine. This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Lamb Tagine is a well-spiced Moroccan delight.

Full of rich spices, this slow-cook dish is best served with couscous. This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. You can have Lamb Tagine using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lamb Tagine

1. Prepare 1.5 kg of boneless lamb cut into chunks.
2. You need 1 tbls of Veg oil.
3. It's 1 of large onion finely Chopped.
4. It's 4 cloves of Garlic chopped.
5. You need 1 (5 cm) of piece of cinnimon stick.
6. Prepare 2 tsp of Ras El Hanout (i will put spices up to nake it) in end.
7. It's 2 tsp of dried Ginger.
8. Prepare 1 tsp of Cumin.
9. It's Half of tsp Tumeric.
10. You need 1 pinch of Saffron threads.
11. It's 1 tsp of freshly ground black pepper.
12. Prepare 1 pinch of Saffron.
13. You need 50 g of unsalted butter melted.
14. You need 1 litre of lamb or veg stock.
15. You need 500 g of whole dried Apricots soaked and pipped (i used peaches).
16. You need 100 g of Blanched Almonds.
17. Prepare 50 g of salted butter.
18. You need 1/3 of sweet pepper cut into chunks.
19. Prepare 50 mls of honey.
20. Prepare 1 tsp of dried Cinnimon.

If you are missing one or two the dish will still turn out fine. Are you cooking for a crowd and don't want to spend ages in the kitchen? Then this bish-bash-bosh style tagine just needs everything chucking into a pot and. This fruity Moroccan Lamb Tagine is easy to make in your Instant Pot, slow cooker or stovetop.

Lamb Tagine step by step

1. In the frying pan add veg oil when hot add the lamb and fry until slightly browned. Then remove from heat..
2. In the same frypan add the onion,ginger, garlic,cinnimon stick, saffron, Ras El Hanout, tumeric pepper,melted saltered butter and 3/4 of the lamb or veg stock,add salt to taste. Cover and cook in a pre heated oven 170c for 12 -15 minutes.
3. In a pan add unsalted butter heat up in a pan when hot add the Almonds and fry for 2 minutes.
4. Add all the honey, almonds, cinnimon powder in a jug and mix in.leave ready when lamb is done.warm it up first in the jug.and add the sweet peppers..
5. Add this to the lamb tagine after 2 hours mix in and cook with lid on for a further 15 minutes.
6. Ras_ El Hanout. 5 tsp Black pepper. 4 tsp ground ginger. 4 tsp cumin. 4 tsp Corriander seeds. 4 tsp Cinnamon. 1 tsp grated nutmeg. 1 tsp Cardamon seeds. 1 tsp Paprika. 1 tsp ground Tumeric. 1 tsp Salt 1 tsp Ground Allspice. 16 Cloves Mix it all in and add to a jar its worth making more as i have, then you have it in for next time. You only use 1 tsp in this recipe..
7. Serve with Sweet potatoes either mashed, or fries.or cooked Yams With sweetcorn. Or some mixed veg..

I guarantee will fall in love with the tender slow-cooked lamb in its gently spiced aromatic sauce. This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. See recipes for Moroccan Lamb Tagine, Moroccan Style Lamb Tagine too. Return the lamb to the pot and stir in the lemon zest, chicken stock, tomato puree and honey. Do something different for your weeknight dinner with the family.