Looking for a warming lamb tagine? We have loads of authentic Moroccan lamb tagine recipes that make it easy to bring North African flavours to your kitchen. Serve with couscous for a fabulous meal.
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.
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.
Family favourite especially on cold winter days. Easy to make in the slow cooker. A hearty and warming supper. My toddler loves it too, and its a great way to get kids to eat fruit without them even noticing!
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!
Save yourself the hassle and create this fantastic Moroccan lamb recipe with a prepare spice mix sachet, it's so easy! Serve with couscous.
Here is a couscous recipe from my grandmother. She used to make this dish often when we went to see her. My couscous is almost as good as hers! You need a couscoussier for this recipe, which is a traditional Moroccan pot with a large bottom for stewing meats and vegetables, and a steamer basket on top for steaming couscous. If you don't have a couscoussier, simply make the components separately.
A delicious Moroccan lamb tagine that's cooked slowly and tastes both sweet and savoury, with prunes and almonds.
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.
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!