Moroccan lamb tagine recipe

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  • Serves 4
  • 10 mins to prepare and 1 hr to cook
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Customer recipe by Roly Allen
Added 67 months ago

Mix all the spices together and toss the cubes of lamb in the spice mix.

Heat a large ovenproof casserole or frying pan. Brown the meat in batches, then put on a plate to keep warm. This should take about 10 minutes. Add a little more oil to the pan and add the onions and garlic and cook for approximately 5 minutes until they are soft but not brown. Put the prepared lamb in the pan with the onion and garlic.

Stir in the apricots, raisins, chopped tomatoes, stock, honey, almonds and orange juice and zest. Bring to simmering point then reduce the heat. Cover and cook gently on the hob or in the oven until the lamb is really tender.

Sprinkle with fresh mint and coriander and serve with couscous and a green salad.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • ½tsp chilli powder
  • 1½tbsp paprika pepper
  • 1tbsp turmeric
  • 2tsp ground cinnamon
  • 1tbsp ground ginger
  • ½tsp black pepper
  • salt
  • 1kg (2lbs) lean lamb, trimmed and cubed (use leg or shoulder - shoulder meat will not break up as much)
  • olive oil
  • 2 large onions, diced
  • bunch fresh coriander
  • 115g (4oz) dried apricots
  • 55g (2oz) raisins 
  • 800g chopped tomatoes
  • 3 cloves garlic, crushed
  • 600ml (1 pint) stock, preferably lamb stock
  • 1tbsp honey
  • 85g (3oz) flaked almonds
  • juice and zest of 1 orange
  • 2tbsp mint, roughly chopped
  • 2tbsp coriander, roughly chopped
  • served with green salad
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