This easy lamb tagine is perfect for those who prefer something other than fruits in their sauce as the traditional tagine usually has added dried apricot. This is delicious, flavourful, and truly a family favourite and crowd-pleaser even without the fruits. I hope you give this recipe a go.
Let’s cook
Ingredients used
800g pieces bone-in lamb neck
60ml cooking oil
2 diced medium onions
1 diced large carrot
3 garlic cloves minced
1 thumb-sized piece of ginger minced
400g can peeled plum tomatoes crushed
400g can cooked chickpeas, rinsed and drained
700ml vegetable stock
2 bay leaves
1 cinnamon stick
Dry seasoning mix (or you can buy an already blended tagine spice called ras el hanout and use about 2 tablespoons)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt or to taste
1 teaspoon ground black pepper or to taste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
Methods
Step 1
Preheat oven to 160c fan
Heat oil in a big enough casserole dish on a medium-high heat. Add in the lamb meat and brown on all sides, You might need to do this in batches depending on the size of your pan. Always make sure not to overcrowd the pan.
Once browned, remove from the pan, place on a plate then set aside.
Step 2
Add the diced onion and carrot in the same casserole dish and saute for 1 minute then add in the minced garlic and ginger and saute for 20 seconds, then add in the dry seasoning mix and saute for a further 20 seconds. Stir in the tomatoes then return the browned lamb pieces and add in the cooked chickpeas. Pour in the vegetable stock, add in the bay leaves and cinnamon stick. Bring to boiling point.
Step 3
Once boiling, cover then place in the preheated oven and allow to cook for 1h or 1h 30 minutes or until lamb is tender to your liking.
Serve and enjoy.
Cook along