Lamb Tagine from the Jack in the Green

By | February 25, 2010
Lamb Tagine (Serves 4)Ingredients1kg boned and cubed lamb shoulder
1 tablespoon ground/grated or finely chopped root ginger
Freshly ground black pepper
Teaspoon of ground cinnamon or one cinnamon stick
2 teaspoons turmeric
1 tablespoon paprika
½ teaspoon cayenne pepper
2 garlic cloves peeled and crushed with a little salt
2 onions peeled and finely chopped
4oz dried apricots
2oz whole almonds
2oz large golden sultanas or raisins
4oz mixed pitted large green and black olives
1oz pine nuts
Good quality olive oil
Tablespoon honey
Teaspoon of good quality saffron
400ml chicken/lamb stock
400ml passata (sieved tomato puree)
Fresh coriander (approx 25g finely chopped)


1). Coat the lamb in half the spices and leave to marinate for twenty minutes to an hour.

2). Heat some olive oil in your heavy based pan or casserole and brown the meat in batches. Turn it to colour all over transfer to a bowl once browned.

3). Add a little more oil to the pan and add the onion garlic and remaining spices (ginger and cinnamon stick if using). Fry for five minutes to soften without colour.

4). Return the lamb and any juices to the pan and stir well. Add the saffron and honey and pour in enough stock and passata to cover. Bring to the boil. Place in a low oven for an 1hr ½ to 2hrs.

5). Stir in the apricots, almonds, sultanas or raisins and simmer uncovered for a further 30-45 minutes stirring frequently. Cook until the lamb is tender. Taste and adjust the seasoning and sweetness accordingly.

6). Serve simply with some lemon and herb cous cous. Preserved lemons are very popular in Morocco and if you can get them they are a lovely edition to a tagine.


Many supermarkets will sell a popular blend of Moroccan herbs and spices called `ras el hanout` which means `head of the shop` and refers to the mixture of the best spices the seller has to offer. This could be used to marinate the lamb and will save same time.

Rockbeare, Near Exeter, Devon EX5 2EE. Telephone:    01404 822240  01404 822240 .

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