Full Recipe

Lamb Tagine

In keeping with our Moroccan theme this week, Lou agreed to share his Lamb Tagine recipe. As well you’ll find a quick recipe for sardines and chemoula in the Market News. This lamb tagine recipe is a favourite with customers who eat regularly here on Friday nights. Lou actually makes his own ras-el-hanout spice and herb mix but we’ve made it easier for you by selling a great mix from wellknown Australian chef, Greg Malouf.

Ras-el-hanout can be used both in poultry, meat and game dishes. In North Africa it also used to be used widely as a medicine against colds. Nowadays, even in Morocco, ras-el-hanout can be bought ready-made in the spice markets. Up to 25 spices can be used in its preparation.

  • Ingredients (serves 4)
  • We use lamb neck (allow 1 whole neck per person) or use diced lamb shoulder – roll the meat in flour and brown all sides in a little oil in a frying pan or tagine dish.
  • 2 onions
  • 2 carrots
  • 4 cloves crushed garlic
  • Bay Leaves
  • Thyme
  • Roasted almonds
  • Prunes

Method

Remove the meat and then soften 2 diced onions, 2 diced carrots, 4 cloves of crushed garlic in the oil.

Put the meat and vegetables together in your tagine or large casserole dish.

Mix in 3 heaped tbsps of has-el-hanout, a handful each of prunes and whole, blanched and roasted almonds, 2-3 bay leaves and a sprig of fresh thyme.

Season and cover all with lamb stock.

Cook in your oven at 160C for at least 3 hours until the meat is meltingly tender. Serve with couscous and a simple salad such as grated carrot with an orange vinaigrette.