This Moroccan tagine is rich and delicious thanks to three dried fruits, hearty chickpeas and aromatics like saffron and orange. Make this ahead of time for your next dinner party for a no-worry meal.
Ras el hanout is a Moroccan blend of spices often found in tagines, giving the dish an absolutely gorgeous flavour! It can be found in some large supermarkets or shops, or you can make your own (the blend contains cardamom, cinnamon, cloves, coriander, cumin, nutmeg, turmeric and ground black pepper). Merguez sausages can be found at some butchers or ordered online.
For this recipe I kept the lamb on the bone, because it gives more flavour and just for the sheer enjoyment of picking the meat off... If you wanted to serve it to friends as something more elegant, feel free to use neck of lamb without the bone.
This lamb dish is a cracker when I invite people round to my house. Everybody says, "cook lamb tagine again!" so it sort of stuck!
Mutton meat is frequently used in Moroccan tagines, known as "Mouton", and it is a rich and flavourful meat. You could make the same tagine with lamb. This is one of my mother's recipes in which all the ingredients used make a delectable combo. If you don't have a tagine, you can use any heavy casserole with a lid, or any heavy-bottomed shallow lidded pan or pot. Remember to cook it on very low heat!
Lamb tagine is taken to new heights with the addition of quince. A Moroccan friend gave me this recipe, so it is sure to be authentic. Serve with your favourite couscous for a fabulous meal.
A delicious Moroccan lamb tagine that's cooked slowly and tastes both sweet and savoury, with prunes and almonds.
A glorious one-pot lamb tagine made with succulent lamb shoulder, chickpeas and a variety of Moroccan spices. Choose apricots or prunes as your fruity addition - they're both delicious!
Lamb meatballs in a tomato sauce with baked eggs. It sounds weird, tastes great. Kids and grown-ups love it. You can make it hotter by adding fresh chilli if you want.
This tagine recipe is done in no time thanks to the pressure cooker, perhaps one of the most under-utilised kitchen tools! Serve this lamb tagine with couscous or bulgur for a fantastic Moroccan feast.