Moroccan Lamb Tagine
Dinner Party Ideas
This authentic lamb tagine is vibrant, colourful, and an absolute show stopper. Its warming mix of Moroccan spices and the addition of dried apricot and honey give it both sweet and zesty. For more intense flavours, marinate the meat the day before and cook it slowly for at least 2 hours.
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tsp chili powder
4 potatoes, peeled and cut in half
1 can tomatoes, chopped
75 g dried apricots
2 tbsp clear honey
3 bay leaves
Salt and freshly ground pepper
600g lamb leg or shoulder, diced
1 cup stock (homemade or store-bought)
2 cups onion, chopped
2 cups carrot, chopped
1/2 cup coriander, chopped
4 tbsp garlic, crushed
Place the ground ginger, cinnamon, turmeric, paprika, and chili powder into a bowl and mix together.
Season the lamb shanks with a splash of olive oil, a good pinch of salt, freshly ground black pepper, and rub in the spice mix. Set aside for at least 2 hours or overnight in the fridge if you can.
Preheat the oven to 150 degrees. Heat olive oil in a large frying pan, add lamb pieces to brown and set aside. Add the garlic, onion, chili flakes, remaining oil and fry gently for 3 minutes.
Add carrots, potatoes, tomatoes, apricots, and turn over a few times in the spice mixture. Season with Salt and pepper.
Transfer the mixture to a Tagine dish if you have one or a large airtight and ovenproof dish. Place the lamb on top, add the bay leaves, coriander, honey, and enough stock to almost cover the meat. Cook in the oven for 2-3 hours.
Serve with couscous and sprinkle with coriander leaves, chili, and a dollop of Greek yogurt.
Calories 425, Fat 11.6 grams, Cholesterol 100 milligrams, Sodium 290 milligrams, Carbs 42.1 grams, Protein 38.2 grams