Moroccan Lamb Tagine Recipe - Tajine de Viande - طاجين - How to make Lamb Tagine - Halal Chef
Lamb Tagine Recipe
Heat the oil in a large, heavy-based saucepan and brown the meat on all sides. Do this in batches so it gets a good colour. Remove and set aside.
In the same pan and keeping the heat to medium, lightly brown the onion; it shouldn’t darken too much. Allow to cook for 6 to 8 minutes, stirring occasionally. Now add the garlic and ginger, and cook for a further 3 minutes. Add all the spices and heat for a further 2 to 3 minutes, adding a splash of the stock if it starts to look dry. Sauté the vegetables now in the same pan until they start to soften – around 5 minutes. Mix in the stock and tomato purée, add the browned lamb, and bring to the boil, reduce to a simmer and leave to cook, partially covered, for 3 hours 15 minutes or until the lamb is tender.
When the tagine is ready, stir in the lemons and olives and heat for a couple of minutes. Season well and stir in the parsley when ready to serve.
To serve the couscous, heat a rinsed, drained can of chickpeas; stir into cooked couscous with juice 1 lemon, 5tbsp olive oil, salt and pepper, and 3tbsp freshly chopped coriander.
Video: Lamb Tagine Recipe - Easy Lamb Tajine - Moroccan Lamb - الطاجين
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