Lamb Tagine

Lamb Tagine is a delicious slow cooked lamb spiced lamb casserole from Morocco. I’ve added some extra root vegetables to the tagine to make this recipe a healthier choice and to make this hearty dish stretch to feed more people.

I bought a pomegranate last week and then wondered what to do with it!   So I thought I’d make a Lamb Tagine, but bumped up the veg content to make it go further and make it healthier.  I topped it off with chopped coriander and the pomegranate seeds which I loved by were not so popular with my husband!

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This recipe for Slow Cooker Lamb with Rosemary Garlic and Lemon couldn’t be easier to make.   You simply marinate a leg of lamb with rosemary, garlic and lemon overnight and pop in the slow cooker in the morning. 

Slow Cooker Lamb with Gravy is the perfect way to cook tender and delicious roast lamb that makes its own gravy. It’s the ideal way for busy families to create a special dinner with no stress.

Lamb Tagine

Janice Pattie

Moroccan Lamb Tagine is a delicious slow cooked lamb spiced lamb casserole. I've added some extra root vegetables to the tagine to make this recipe a healthier choice and to make this hearty dish stretch to feed more people.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Marinade 4 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Main Course

Cuisine Moroccan

Servings 8

Calories 771 kcal

Ingredients

• 1.4 kg boneless leg or shoulder of lamb
• 4 parsnips peeled and cubed
• 6 carrots peeled and cubed
• 1/2 Celeriac root peeled and cubed
• 2 tsp ground ginger
• 2 tsp ground coriander
• 1/2 tsp saffron strands
• 5 tbsp olive oil
• salt & pepper
• 275 g onions or shallots
• 1 garlic clove peeled and crushed
• 1 tbsp plain flour
• 1 tbsp tomato paste
• 450 ml lamb or chicken stock
• 150 ml sherry
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped fresh parsley
• 1 bay leaf
• 1 cinnamon stick
• 75 g stoned dates
• 1 tbsp honey

to garnish

• 20 g coriander leaves
• 1 pomegranate (seeds)

Instructions

 

• 1.4 kg boneless leg or shoulder of lamb, 2 tsp ground ginger, 2 tsp ground coriander, 1/2 tsp saffron strands, 5 tbsp olive oil
  Cut the lamb into 4cm cubes. Place in a bowl with the ginger, ground coriander, saffron and 1 tbsp oil. Season, cover and leave to marinate in the refrigerator for at least 4 hours, preferably overnight.
• 275 g onions or shallots
  Peel and chop the onions or shallots.
• 1.4 kg boneless leg or shoulder of lamb
  Heat 1 tbsp oil in a heavy based flameproof casserole and brown the lamb in batches, using more oil if necessary.
• 1 garlic clove
  Add the garlic and stir over the heat for 1 minute.
• 4 parsnips, 1/2 Celeriac root, 275 g onions or shallots, 6 carrots
  Add the onions and the cubed carrots, parsnips and celeriac and cook over a medium heat until slightly softened and caramelised.
• 1 tbsp plain flour, 1 tbsp tomato paste, 450 ml lamb or chicken stock, 150 ml sherry, 2 tbsp chopped fresh coriander, 2 tbsp chopped fresh parsley, 1 bay leaf, 1 cinnamon stick, salt & pepper
  Return the lamb to the casserole. Stir in the flour and tomato paste, then add the stock, sherry, herbs and cinnamon stick. Season with salt and pepper.
• Bring to the boil, cover and cook at 180C for 1 1/4 hours, stirring occasionally.
• Discard the cinnamon and bay leaf.
• 75 g stoned dates, 1 tbsp honey
  Add the dates and honey and return to the oven for 15-20 minutes.
• 20 g coriander leaves, 1 pomegranate (seeds)
  Garnish with coriander and pomegranate seeds and serve with couscous.

Nutrition

Calories: 771kcalCarbohydrates: 42gProtein: 34gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 129mgSodium: 287mgPotassium: 1255mgFiber: 8gSugar: 19gVitamin A: 7939IUVitamin C: 25mgCalcium: 122mgIron: 5mg

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