Lamb Tagine
Lamb, chickpeas and orange rind come together in this Moroccan tagine, fragrant with cinnamon and cumin and baked in the oven. Finish with mint.
2 hr 15 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 120 min · 135 min total
- medium
- 1
Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
- 2
Preheat oven to 160°C. Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
- 3
Place meat in a tagine or casserole dish, add the orange peel. Drain tomatoes, reserving the juice.
- 4
Set the tomatoes aside. Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
- 5
Cover and bake in oven for 1 1/2 hours. Use a slotted spoon to transfer the meat to a plate.
- 6
Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
- 7
Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
- 8
Cook, stirring for 1-2 minutes. Garnish with mint.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
