Simple Lamb Tagine


Olive oil for browning

8 lamb forequarter chops (cut into smaller pieces – bone in)

1 onion sliced

2 gloves garlic finely chopped

Thumb size piece of ginger finely chopped

2 teaspoons of Ras-el-Hanout

1 can of tinned diced tomatoes

2 chicken stock cubes

1 Tbsp of honey

1/2 cup chopped dried apricots

Coriander (optional)

Salt and Pepper



Place enough olive oil in the bottom of a large casserole pan and brown off lamb pieces. You may need to do this in batches. Transfer lamb to a bowl and set aside. Add additional oil to the pan if necessary and add chopped onions, garlic and ginger. Cook until softened. Add the Ras-el-Hanout spice mix and cook until aromatic. Add in browned lamb, tomatoes, stock cubes and enough boiling water to cover meat. Cover casserole dish and cook on low heat for several hours until meat is tender and sauce has thickened stirring occasionally. Uncover and add honey, apricots and coriander. Cook uncovered for another 1/2 hour to allow sauce to evaporate and thicken further. Season with salt and pepper.

Serve with couscous and green vegetables. Sprinkle more chopped coriander and browned flaked almonds if desired. This Tagine freezes well too. If possible make the Tagine a day before needed to allow flavours to develop. I have also added a tin of chick peas and substituted prunes for the apricots.

Enjoy! TBH



One thought on “Simple Lamb Tagine

  1. Pingback: The Aussie Lamb Chop gets “Cultcha”….. | The bountiful hunter

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