How to Cook Perfect Lamb tagine (ish)

Lamb tagine (ish). 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. 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.

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Put the tagine over medium-low heat and wait patiently for the tagine to reach a Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. A tagine is a traditional Moroccan dish, and this sweet and spicy lamb recipe in a cinnamon and honey syrup is topped with dates. You can cook Lamb tagine (ish) using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lamb tagine (ish)

1. It's of Left over leg of lamb.
2. It's of Large onion.
3. You need of Garlic.
4. You need Tin of toms.
5. You need of Lamb stock.
6. Prepare of Harrisa.
7. Prepare of Orzo.
8. You need of Apricots.

Lamb Tagine is a well-spiced Moroccan delight. Tagine refers to both the pot and the stew like dish that is cooked inside, but don't write off making a tagine if you don't own a tagine pot. This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off.

Lamb tagine (ish) instructions

1. Cover the leg of lamb with water Cook for 30 mins long and slow until the meat falls off the bone.
2. Slowy brown the onion.
3. Add your spices the lamb and use some of the water from the lamb.
4. Then add apricots controversial I know sweet savoury police.
5. Then I'm Going renegade again no couscous Add a handful of orzo add Then add apricots controversial I know sweet savoury police stock if needed..
6. Enjoy. Garnish with chopped mint coriander lemon and garlic and a few pistachios.

If you are missing one or two the dish will still turn out fine. This tagine comes from the western foothills of the High Atlas mountains. Put the tagine over medium heat and cook uncovered, nudging the lamb occasionally to keep it from. An easy and quick tagine made for sharing. It's full of flavour but doesn't need hours in the pot.