Moroccan Tagine

    2 hours 15 min

    Tagines are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton) that will do very well.

    40 people made this

    Serves: 5 

    • 1 tablespoon olive oil
    • 2 large onions, peeled and sliced into rings
    • 1kg lamb meat, cut into 4cm cubes
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander seed
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • salt to taste
    • 1 teaspoon ground black pepper
    • 4 pears - peeled, cored and cut into 4cm chunks
    • 80g sultanas
    • 70g flaked almonds

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Heat the oil in a large pot or casserole over medium heat. Fry the onion in the oil until soft. Add the lamb to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the lamb. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Uncover after an hour if there appears to be too much liquid.
    2. Add the pears, sultanas and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

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    Reviews in English (28)


     -  08 Jan 2013


    This dish is delicious! I served this for a large family gathering and it was applauded!  -  02 Jan 2011


     -  02 Jan 2011