Moroccan Lamb Tagine
Moroccan Lamb Tagine

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moroccan lamb tagine. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Moroccan Lamb Tagine is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Moroccan Lamb Tagine is something that I have loved my whole life.

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

The ingredients needed to make Moroccan Lamb Tagine:
  1. Take 1 kg mutton or normal stewing lamb/beef
  2. Get 2 tablespoons Extra virgin olive oil
  3. Get 1 onion, finely chopped
  4. Get 1 handful fresh coriander
  5. Get 1 can chickpeas, drained
  6. Take 1 can chopped tomatoes
  7. Get 300 ml vegetable or beef stock
  8. Get 100 g prunes, stoned and roughly chopped
  9. Make ready 2 tablespoons flaked almonds
  10. Get to taste Salt
  11. Prepare to taste Black pepper
  12. Get 1/2 teaspoon brown sugar
  13. Make ready 1/2 teaspoon sesame seeds
  14. Take 1/2 garlic flakes
  15. Make ready 1 tablespoon ground cumin
  16. Make ready 1 tablespoon ground cinnamon
  17. Make ready 1 tablespoon powdered beef stock
  18. Take 1 tablespoon dried oregano
  19. Get 1/2 teaspoon ginger
  20. Get 1 lemon/lime juiced
Instructions 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’s going to wrap it up with this special food moroccan lamb tagine recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!