Lamb Tagine

1 review, 4 star(s). 100% would make again

Ready in 3 hours

I have made this in the slow cooker and without the pomegranite seeds and it tasted great.


600 grams lean lamb; from a leg or shoulder, trimmed and cubed
1 tablespoon Moroccan Spices
1 tablespoon olive oil
1 Onion; chopped
75 grams ready-to-eat prunes
75 grams ready-to-eat dried apricots
200 grams chestnuts; peeled
2 tablespoons Honey
2 tablespoons Dried Pomegranate Seeds
1 tablespoon cornflour
steamed couscous and chopped fresh coriander

Original recipe makes 6



1 Preheat the oven to 160C/140C Fan/Gas 3. Put lamb in casserole dish with the spice rub and 1 teaspoon oil, and toss. Heat the rest of the oil in a frying pan and cook the onion until golden. Add to the meat and pour in 400ml hot water to cover the meat. Cover and cook in the oven for 2 hours

2 Stir in the next 5 ingredients. Return to the oven for another 30 minutes.

3 Mix cornflour with 3 tablespoons cold water. Stir into casserole, cover and cook for another 15 minutes. Serve with couscous mixed with coriander.


I also make this in the slow cooker.

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I also make this in the slow cooker. [I posted this recipe.]
AnnaStevens 8y ago

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