Monday, 23 April 2012

lamb tagine

this is my absolute favourite tagine recipe! i love the way the apricots and raisins add sweetness to the spice :) super easy, smells amazing and don't expect any leftovers!

2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
2 teaspoons salt
2 tablespoons olive oil
grated rind and juice of 2 lemons
1.2kg diced lamb (i buy a leg and cut it up myself)
1 1/2 cups chicken stock
3/4 cup dried apricots
1/2 cup raisins
4 carrots
4 potatoes
1 cup thick, Greek-style yoghurt
1/2 cup pistachio kernels, roughly chopped
1 1/2 cup couscous (soaked in 1 1/2 cups water for 5 mins)
bunch of corriander

combine spices and salt in a large bowl . add oil, lemon rind and half the lemon juice and stir to form a paste . add lamb and stir until well-coated . cover and refrigerate for 3 hours . cut carrots and potatoes into chuncks and line bottom of tagine or casserole dish . place lamb mixture ontop of veges . add  1 cup stock and remaining lemon juice . stir until well-combined . cover and cook for 1 hour on stovetop over medium heat . stir in dried apricots and raisins. cook, covered for a further 40 minutes or until lamb is tender . serve immediately with couscous, a dollop of greek yoghurt, sprinkling of pistachio kernels and corriander.



  1. this sounds delicious! its great to see a recipe jam packed with flavour and not needing any onion or garlic for those with sensitive bellies... :) i'm inspired to give it a try!

    1. Thank you for your lovely comment Mrs Robins! Hope it becomes one of your favourites too :)


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