A mouthwatering Morrocan lambtagine, with apricots and pomegranate seeds. Simply Beef & Lamb is a devision of the Agriculture and Horticulture development board, they support the Red Tractor Mark and Quality Standard mark for beef and lamb, they try to help consumers make better choices when buying beef and lamb meat
I love a good lambtagine…in fact, it’s probably one of my favourite meals. The long slow cooking with the lamb reduces the sweetness of the apricots and that little touch of sweetness works so well with the lamb – yum
Add diced lamb - I used neck fillet, but any cut is ok especially those cheaper ones that lend themselves to slow cooking - colour and add a good squeeze of tomato puree, half a dozen chopped tomotoes and a teaspoon of honey
It's something I make quite a bit, a lambtagine. I always, always, always garnish my tagine with freh coriander, but there was none available in the village
Add the cubes of lamb to the pan, then remove using a slotted spoon and place to one side. Serve the Tagine with freshly made couscous, or rice if you prefer and garnish with chopped flat-leaf parsley
This lambtagine recipe is a very popular recipe in my Moroccan cooking classes, it epitomises what tagine recipes should be, layers of subtle flavours created with just a few ingredients
– and I finally made a lambtagine that I really liked. Then when I was buying the meat my butcher was chatting about what I was using it for and gave me some lamb bones to add to it for extra flavour
This is the second time I have blogged LambTagine, but as I am hooked on the Hairy Dieters cook book this week as opposed to the Good Housekeeping one last week I wanted to try their version of it
I emailed to ask for LambTagine so that became our first meal in Marrakech, and our best. Remove onions/garlic and then brown lamb (generously seasoned with salt)
Of course a lambtagine. Cut the lamb and add the lemon juice. I got my hands on a clay tagine dish these days and of course what was the first thing I would try and cook in it
For the lambtagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly
chickpeas, cous cous, fata cheese, harissa, lamb mince, ras el hanout, tagine style sauce . I mixed the lamb mince with some Moroccan seasoning, chopped coriander, parsley, garlic and lime juice then molded the mince around some cubes of feta
This is so easy you could do during a busy week day, you could even use any type of meat you want, and I used lamb because it’s a traditional flavour profile but I am going to try turkey next
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