Recipe: Delicious Moroccan Lamb Tagine

Moroccan Lamb Tagine.

You can cook Moroccan Lamb Tagine using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Moroccan Lamb Tagine

1. Prepare 1 kg of mutton or normal stewing lamb/beef.
2. You need 2 tablespoons of Extra virgin olive oil.
3. Prepare 1 of onion, finely chopped.
4. You need 1 handful of fresh coriander.
5. Prepare 1 can of chickpeas, drained.
6. Prepare 1 can of chopped tomatoes.
7. Prepare 300 ml of vegetable or beef stock.
8. It's 100 g of prunes, stoned and roughly chopped.
9. You need 2 tablespoons of flaked almonds.
10. Prepare to taste of Salt.
11. You need to taste of Black pepper.
12. It's 1/2 teaspoon of brown sugar.
13. Prepare 1/2 teaspoon of sesame seeds.
14. You need 1/2 of garlic flakes.
15. Prepare 1 tablespoon of ground cumin.
16. Prepare 1 tablespoon of ground cinnamon.
17. Prepare 1 tablespoon of powdered beef stock.
18. You need 1 tablespoon of dried oregano.
19. You need 1/2 teaspoon of ginger.
20. Prepare 1 of lemon/lime juiced.

Moroccan Lamb Tagine step by step

1. Mix all the spices together in a small bowl to make the spice rub..
2. Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight..
3. Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes..
4. Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours.
5. Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart..
6. Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous..

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