29 Jan Moroccan Lamb Tagine – A Family Favourite
One of my signature dishes and a favourite for everyone.
Tender lamb neck fillet, combined with juicy apricots, sweet honey and the aromatic flavours of Ras El Hanout, the King of all Moroccan spices. Enjoy dear friends and don’t forget to like, share and subscribe. Have a wicked day!
For the tagine:
500g lamb neck fillet, diced – shoulder or leg will also be OK
1 large onion, finely chopped
1 large red pepper, finely chopped
2 tsp Ras El Hanout or Baharat seasoning (ground cloves, ground cinnamon, ground coriander, ground cumin, and/or dried lavender buds or rose leaves)
2 tbsp organic runny honey
1 litre lamb stock (beef or chicken stock can work well as an alternative)
Garlic – 3 cloves, roasted
100g dried apricots, chopped in half
50g pine nuts, toasted
Salt and pepper to taste
Olive oil for frying
1. Mix the diced lamb with a tsp of the baharat seasoning and a tablespoon of honey, set aside until needed.
2. Put the garlic in the oven, whole in its skin, drizzled with a little olive oil, to roast.
3. Finely chop the onion and red pepper and fry in some olive oil in a large pot over a low heat, about 10 minutes, until softened b ut not brown.
4. Add the lamb and continue to fry for about 5 minutes until lightly browned.
5. Stir in just enough stock to cover the lamb, simmer until sauce has reduced and thickened slightly.
6. Take the roasted garlic out of the oven. Remove the skins, crush the softened garlic flesh and add to the tagine.
7. Toast the pine nuts.
8. Chop the apricots then stir in to the tagine with the toasted pine nuts.
9. Stir in extra honey if needed and simmer for a further 10 minutes. Season with salt and pepper if needed.
For the Couscous:
350g fine couscous
Approx. 600ml vegetable or chicken stock, or as much as you need as per pack instructions
100g sultanas, soaked in warm water for 30 minutes before use, optional
100g pine nuts, lightly toasted in a dry pan
1. Soak the sultanas and set aside.
2. Dry fry the couscous over a medium heat until lightly golden brown.
3. Make up the hot stock and pour over the couscous, cover with a tea towel or clingfilm and leave to soak for approximately 15-20 minutes until couscous softened.
4. Fluff with a fork and stir in the soaked sultanas and toasted pine nuts .
5. Serve with the lamb tagine.