Olive Magazine
Lamb tagine

Lamb tagine

Published: June 17, 2015 at 11:10 am
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal530
fat29.9g
saturates11.8g
carbs32.5g
fibre4.5g
protein30.4g
salt0.7g
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Try our lamb tagine recipe then check out our vegetarian tagine and our fish tagine.

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

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

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.

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