Name: Lamb tagine
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: olive oil; 1kg lamb neck fillet cut into chunks; 2 onions halved and thinly sliced; 3cm piece ginger finely grated; 1 tbsp tomato purée; 350ml chicken stock; 10 cherry tomatoes; 1 stick cinnamon; 10 ready-to-eat dates halved; 10 green olives cracked and halved; buttered couscous and coriander to serve; a bunch coriander finely chopped; 2 tsp hot smoked paprika; 2 tsp ground cumin; 2 tsp ground coriander; 2 lemons juiced; 2 cloves garlic crushed

Lamb tagine

Janine Ratcliffe

Published: June 17, 2015 at 11:10 AM

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Serves 6

Easy

Total time: 2 hrs and 30 mins

+ marinating

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Spicy lamb tagine is a real crowd pleaser. It serves six so is great for feeding the family or a group of friends, or you can freeze it in smaller batches so that it'll do several nights

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Alternatives

Complete the dish

Try our lamb tagine recipe then check out our lamb and apricot tagine, vegetarian tagine, chickpea tagine and our fish tagine.

Ingredients

Nutrition

olive oil
1kg lamb neck fillet

cut into chunks
2 onions

halved and thinly sliced
3cm piece ginger

finely grated
1 tbsp tomato purée
350ml chicken stock
10 cherry tomatoes
1 stick cinnamon
10 ready-to-eat dates

halved
10 green olives

cracked and halved
buttered couscous and coriander

to serve

MARINADE

a bunch coriander

finely chopped
2 tsp hot smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 lemons

juiced
2 cloves garlic

crushed

Nutrition: per serving

kcal530
fat29.9g
saturates11.8g
carbs32.5g
fibre4.5g
protein30.4g
salt0.7g

Method

step 1

Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the lamb. Cover with clingfilm and chill for at least 2 hours (or overnight).
step 2

Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.
step 3

Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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