Marbie’s Lamb Tagine
Have you ever made a dish that people just can’t get enough of? Well let me tell you, once you make this you will be the hit of the town!
It may seem complicated at first glance but if you follow the instructions to a tee then you’ll be just fine.
I love this dish because it’s packed full of flavour and is a treat all year round, although it’s absolutely perfect for autumn nights. You can amp up the spice if you’d like to kick it up a notch but the dried fruit releases sweetness once cooked and brings the perfect balance for that.
Serve it with some craisin couscous for a perfect autumn meal.
Marbie's Lamb Tagine
Enjoy my twist on this flavoursome Morrocan stew.
- 1 kg Cubed Lamb Shoulder
- 2 Sweet Potatoes (peeled & cubed)
- 1 Butternut Squash (peeled & cubed)
- 3 tbsp Olive Oil
- 1.5 tbsp Smoked Paprika
- 2 tbsp Mixed Spice
- 1 tbsp Cinnamon
- 1 tsp Black Pepper
- 1.5 tbsp Sea Salt/Stock
- 1 Onion (chopped)
- 3 cloves Garlic
- 0.5 cup Dried Apricots
- 1 Scotch bonnet (chopped)
- 1 can Chopped Tin Tomatoes
- 0.5 cup Raisins
- 4 cups Warm Water
- Fresh Coriander (chopped)
Season the lamb with the mixed spice, cinnamon, paprika, black pepper and salt/stock. Leave for two hours or overnight if you can. (Ensure the lamb is at room temperature when you are ready to cook)
Heat the olive oil on a medium heat in a dutch pot or cast iron skillet if you have one.
Brown the lamb for 5 minutes.
Add the onions, scotch bonnet and garlic and stir until softened.
Add the tinned tomatoes and simmer for 5 minutes.
Add one cup of warm water and simmer for another 20 minutes ensuring you stir frequently to avoid burning.
Add the chopped butternut squash & sweet potatoes and stir.
Leave to simmer for 5 minutes.
Add raisins & dried apricots with another cup of warm water and keep boiling for a further 20 minutes until your lamb and veg are tender.
Taste for seasoning and if you need more salt, then add some.
For an extra amazing touch, try adding a squeeze of honey. And if you find the tagine too thick in the end then add a little more water, but make sure it's warm water as adding cold water slows down your cooking process.
Serve with couscous and enjoy!