Step-by-Step Guide to Make Homemade Moroccan Lamb Tagine

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Ultimate Moroccan Lamb Tagine. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moroccan Lamb Tagine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Lamb Tagine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Moroccan Lamb Tagine using 30 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Moroccan Lamb Tagine:

1. 1 tsp chilli pepper
2. 2 tsp ground black pepper
3. 1 1/2 tbsp paprika
4. 1 1/2 tbsp ground ginger
5. 1 tbsp turmeric
6. 2 tbsp olive oil
7. 2 tsp ground cinammon
8. 1 kg lamb pieces in 5cm chunks
9. 2 large red onions, chopped
10. 2 tbsp argan oil (optional)
11. 3 clove garlic, crushed
12. 2 can chopped tomatoes
13. 100 grams dried apricots, cut in half
14. 60 grams dates, cut in half (optional)
15. 60 grams sultanas or raisins
16. 80 grams flaked almonds
17. 1 tsp saffron stamens, soaked in cold water
18. 1 tbsp clear honey
19. 2 tbsp coriander, roughly chopped
20. 2 tbsp flat leaf parsley, roughly chopped
21. 1 tbsp mint, roughly chopped
22. 1 large lemon
23. 200 grams natural yoghurt
24. 1 tsp sea salt
25. 200 grams brown rice (for two people)
26. 1 can chickpeas
27. 3 carrots
28. 1 pack bell peppers
29. Aubergine
30. Sweet potato

Steps to make to make Moroccan Lamb Tagine

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
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil (optional) 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 a little 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 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. In a separate pot, boil water for the rice with a little salt and keep checking this while the lamb cooks. You can also cook a can of wet chickpeas until moist to add into the tagine.
7. Place the lamb in a tagine (or large serving dish) and sprinkle over the chopped herbs. You can also serve with a natural yoghurt dip on the side, made by finely chopping the de-stalked mint and mixing in with the yoghurt, sea salt, black pepper, crushed garlic, and some lemon juice (and zest if you like).

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