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Moroccan Lamb Tagine

Time Preperation:00:20 | Cooking: 2:00
Serves: 2-4

This Moroccan lamb Tagine is full of flavour. This is a fantastic meal for a cold winters night. Try this Moroccan lamb Tagine, you will love it.


2kg lamb shanks cut across into slices about 4cm thick
salt and freshly ground black pepper
3 tbsp olive oil

For the Spice Paste
4 garlic cloves
2 shallots, roughly chopped
1 red chilli, seeded and roughly chopped
Stalks from 20g fresh coriander, leaves reserved
1 tsp freshly ground white pepper
1/2 tsp salt

For the Tagine
4 tsp ras el hanout
450g carrots, peeled and cut on the diagonal into 7.5cm pieces
200g onions, sliced
8 x 50g waxy potatoes
400g sweet potatoes, peeled and cut into pieces the same size as the potatoes
450g vine-ripened tomatoes, thickly sliced
75g dried apricots, (no need to soak)
2 tbsp clear honey
1.2 litres chicken or vegetable stock
3 bay leaves
1 tsp salt


Trim the lamb of any excess fat and then season well with salt and freshly ground black pepper.

For the spice paste, put all the ingredients into a mini-food processor or use a mortar and pestle, and grind to a smooth paste.

Heat the olive oil in a large flameproof casserole dish. Add the lamb pieces and brown on both sides. Lift onto a plate and set aside.

Add the spice paste to the remaining oil left in the casserole and fry gently for 2-3 minutes.

Add the ras el hanout and fry for a further minute.

Add the carrots, onions, potatoes, sweet potatoes, tomatoes, apricots and turn over a few times in the spice mixture.

Return the lamb to the pan and add the honey and enough stock to not quite cover the meat.

Add the bay leaves and one teaspoon of salt. Bring to the boil and leave to simmer gently, uncovered, for 1.5-2 hours, turning the pieces of meat every now and then as the liquid reduces, until the lamb is tender.

Skim the excess oil from the top of the stew.

Chop the remaining coriander leaves, scatter over the top, and serve at the table from the casserole.

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