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.
Recipe by: Bibus
Tagines are actually a large earthenware pot made in Morocco used to slow cook a sweet and spiced stew made of meat or fish, vegetables and fruit. The recipe name has derived from the pot to describe the stew.
Recipe by: geekgirl101
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!
Recipe by: sophielovesduckies
Even meat-eaters will love this flavour-packed vegetable stew. The slightly tart taste of dried cherries combines with sweet, plump raisins in a spicy mixture of chunky vegetables, chickpeas and ginger. Despite the long list of ingredients, the stew is simple to prepare for a hearty family meal.
Recipe by: Norma MacMillan
Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.
Recipe by: Brenda Houghton
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.
Recipe by: Diana
Lamb tagine is terrifically warming and elegantly spiced. This is an easy tagine recipe that you can prepare for midweek, or for guests. One pot means there's less washing up! If you do not have a tagine, use a casserole and the end result will still be delicious!
Recipe by: Florence
A delicious Moroccan lamb tagine that's cooked slowly and tastes both sweet and savoury, with prunes and almonds.
Recipe by: Marocgourmet
An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add a high fibre carbohydrate to the dish.
Recipe by: Maggie Pannell
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.
Recipe by: MAX BOSIO