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Moroccan Lamb Tagine
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 onion sliced
  • 1 clove of grated garlic
  • 250 g of stewing lamb cubed
  • 2 tbsp Harissa paste
  • 1 tbsp tomato purée
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 5 stoned dates
  • 1 tin of chopped tomatoes
Optional
  • Pomegranate seeds
  • Parsley and coriander
  • Greek yoghurt
Instructions
  1. On the hob cook the sliced onions until translucent and add the garlic. Next add the meat to the pan to seal the outside, but do not cook the whole way through.
  2. Add the meat and onion mix into the tagine and pour in all the other ingredients and spices and mix well. Place the lid on the tagine and slow cook in the oven for approximately 2 hours on a very low heat. Obviously the longer you cook it for the more tender the meat will become.
  3. Sprinkle over pomegranate seeds, chopped parsley and coriander and serve with a spoonful of Greek yoghurt.
Recipe Notes

If you don't have a tagine, you could use a slow cooker or a casserole dish in the oven or on the hob.