CHERMOULA LAMB RECIPES
MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads. Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.
Provided by delicious. magazine
Total Time 3 hours 45 minutes
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Yield Serves 6-8
Number Of Ingredients 21
Steps:
- Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
- Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that’s still fairly liquid.
- For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.
Nutrition Facts : Calories 461kcals, FatContent 20.1g (6.9g saturated), ProteinContent 43.3g, CarbohydrateContent 22.3g (17.4g sugars), FiberContent 9g
EASY TAGINE RECIPES - OLIVEMAGAZINE
Try our vibrant tagine ideas packed with delicious flavours and nutritious ingredients such as dates, harissa and olives
Provided by Janine Ratcliffe
Number Of Ingredients 1
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