Moroccan Lamb Tagine  Recipe

Moroccan Lamb Tagine Recipe

This delicious comforting recipe comes from an allergy free cook book by Fiona Heggie and Ellie Lux, it’s a true winter warmer!moroccan lamb tagine

“This is a traditional Moroccan dish. Our version is mildly flavoured so not overpowering for younger children. The sauce is quite thick, making this is a wonderfully comforting dish, ideally served with boiled rice and green vegetables or salad leaves. Lamb is often expensive but by using a cheaper cut like neck fillet you get loads of flavour. It is essential that you give this dish a long, slow cook so that the meat becomes really tender to the point that it just melts in the mouth. This is always a popular option with Isabelle and Zara.”

Moroccan Lamb Tagine Recipe

Serves a family of four

Ingredients

  • ½ tablespoon olive oil
  • 450g lamb neck fillet, chopped into chunks
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 150g (or a good handful) dried apricots, cut in half
  • 30g raisins
  • 1 tablespoon runny honey
  • 350ml water
  • Freshly ground black pepper

Method

  1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4.
  2. Heat the oil in a heavy-based, ovenproof pan or casserole over a medium to high heat and brown the meat. Cook in batches if necessary. You are looking for a little colour on all the pieces of meat and this will take a good few minutes without moving the meat about too much in the pan.
  3. Add the onion and cook for a few minutes until it has begun to soften. Add the garlic and spices and stir for a further minute.
  4. Add the chopped tomatoes, chickpeas, apricots, raisins, honey and water. Bring to a simmer, cover with a lid and transfer to the oven for 1½ –2 hours until the lamb becomes lovely and tender.
  5. Stir occasionally during the cooking process and if it looks like a lot of the juice has evaporated, add a little more water if needed. You are looking for the initial liquid to be reduced by about half to make a lovely thick sauce. Season to taste.

 

 

The Allergy Free Family Cookbook by Fiona Heggie & Ellie Lux

Published by Orion as a hardback priced £20

100 delicious recipes free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish

Available from Amazon

 

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