World famous Recipe

Moroccan lamb tagine

Moroccan Lamb Tagine

Morocan recipe: serves 4

  1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
  2. Preheat the oven to 150C/300F/Gas2.
  3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
  4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
  5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
  6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Moroccan lamb tagine

Ingredients

  • 1 ½  tsp cayenne pepper
  • 2 tsp ground black pepper
  • 2 tbsp paprika
  • 2 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp ground cinnamon
  • 1 x shoulder or rump of lamb trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
  • 2 large onions, grated
  • 2 tbsp olive oil
  • 2 tbsp argan oil
  • 3 cloves garlic, crushed
  • 570ml/1 pint tomato juice
  • 2 x 400g tinned chopped tomatoes
  • 115g/4oz dried apricots, cut in half
  • 55g/2oz dates, cut in half
  • 55g/2oz sultanas or raisins
  • 85g/3oz flaked almonds
  • 1 tsp saffron stamens, soaked in cold water
  • 600ml/1 pint lamb stock or chicken
  • 2 tbsp clear honey
  • 3 tbsp coriander, roughly chopped
  • 3 tbsp flat leaf parsley, roughly chopped

Moroccan Lamb Tagine

Morocan recipe: serves 4

1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2. Preheat the oven to 150C/300F/Gas2.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

Ingredients

  • 1 ½  tsp cayenne pepper
  • 2 tsp ground black pepper
  • 2 tbsp paprika
  • 2 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp ground cinnamon
  • 1 x shoulder or rump of lamb trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
  • 2 large onions, grated
  • 2 tbsp olive oil
  • 2 tbsp argan oil
  • 3 cloves garlic, crushed
  • 570ml/1 pint tomato juice
  • 2 x 400g tinned chopped tomatoes
  • 115g/4oz dried apricots, cut in half
  • 55g/2oz dates, cut in half
  • 55g/2oz sultanas or raisins
  • 85g/3oz flaked almonds
  • 1 tsp saffron stamens, soaked in cold water
  • 600ml/1 pint lamb stock or chicken
  • 2 tbsp clear honey
  • 3 tbsp coriander, roughly chopped
  • 3 tbsp flat leaf parsley, roughly chopped
Moroccan lamb tagine

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus