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Lamb Tagine

Janice Pattie
Moroccan Lamb Tagine is a delicious slow cooked lamb spiced lamb casserole. I've added some extra root vegetables to the tagine to make this recipe a healthier choice and to make this hearty dish stretch to feed more people.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinade 4 hours
Total Time 5 hours 35 minutes
Course Main Course
Cuisine Moroccan
Servings 8
Calories 771 kcal

Ingredients
 

  • 1.4 kg boneless leg or shoulder of lamb
  • 4 parsnips peeled and cubed
  • 6 carrots peeled and cubed
  • 1/2 Celeriac root peeled and cubed
  • 2 tsp ground ginger
  • 2 tsp ground coriander
  • 1/2 tsp saffron strands
  • 5 tbsp olive oil
  • salt & pepper
  • 275 g onions or shallots
  • 1 garlic clove peeled and crushed
  • 1 tbsp plain flour
  • 1 tbsp tomato paste
  • 450 ml lamb or chicken stock
  • 150 ml sherry
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 cinnamon stick
  • 75 g stoned dates
  • 1 tbsp honey

to garnish

  • 20 g coriander leaves
  • 1 pomegranate (seeds)

Instructions
 

  • 1.4 kg boneless leg or shoulder of lamb, 2 tsp ground ginger, 2 tsp ground coriander, 1/2 tsp saffron strands, 5 tbsp olive oil
    Cut the lamb into 4cm cubes. Place in a bowl with the ginger, ground coriander, saffron and 1 tbsp oil. Season, cover and leave to marinate in the refrigerator for at least 4 hours, preferably overnight.
  • 275 g onions or shallots
    Peel and chop the onions or shallots.
  • 1.4 kg boneless leg or shoulder of lamb
    Heat 1 tbsp oil in a heavy based flameproof casserole and brown the lamb in batches, using more oil if necessary.
  • 1 garlic clove
    Add the garlic and stir over the heat for 1 minute.
  • 4 parsnips, 1/2 Celeriac root, 275 g onions or shallots, 6 carrots
    Add the onions and the cubed carrots, parsnips and celeriac and cook over a medium heat until slightly softened and caramelised.
  • 1 tbsp plain flour, 1 tbsp tomato paste, 450 ml lamb or chicken stock, 150 ml sherry, 2 tbsp chopped fresh coriander, 2 tbsp chopped fresh parsley, 1 bay leaf, 1 cinnamon stick, salt & pepper
    Return the lamb to the casserole. Stir in the flour and tomato paste, then add the stock, sherry, herbs and cinnamon stick. Season with salt and pepper.
  • Bring to the boil, cover and cook at 180C for 1 1/4 hours, stirring occasionally.
  • Discard the cinnamon and bay leaf.
  • 75 g stoned dates, 1 tbsp honey
    Add the dates and honey and return to the oven for 15-20 minutes.
  • 20 g coriander leaves , 1 pomegranate (seeds)
    Garnish with coriander and pomegranate seeds and serve with couscous.

Nutrition

Calories: 771kcalCarbohydrates: 42gProtein: 34gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 129mgSodium: 287mgPotassium: 1255mgFiber: 8gSugar: 19gVitamin A: 7939IUVitamin C: 25mgCalcium: 122mgIron: 5mg