Classic Moroccan Tagine
Authentic Moroccan flavours, including cumin, paprika & chilli, slow braised diced lamb, apricots and chickpeas all come together in this flavoursome Tagine finished with toasted almonds
Serve with couscous, flatbreads & hummus. Substitute the chopped tomatoes for a punnet of cherry tomatoes
Cooking Method
- Pre heat oven to 180c/Gas mark 4
- Heat a heavy bottomed pan/ovenproof dish on the stove and gently brown the diced lamb
- Add the diced onions and cook for a further 2 to 4 minutes
- Add the drained chickpeas, apricots, and tomatoes
- Mix the Pureety Moroccan Tagine seasoning with the water
- Add the water to the pot and bring to the boil
- Place the lid on and cook In the oven for 2.5 - 3 hours or until meat is tender
- When the Lamb is tender, mix in the coriander and garnish with the toasted almonds
Ingredients
- 450g Lamb , Diced
- 1ml Red Onion , Diced
- 1ml Carrot , Diced
- 400g Chopped Tomatoes
- 400g Chickpeas , Drained
- 8ml Dried Apricots , Quartered
- 30g Coriander , Chopped
- 200ml Water
- 20g Flaked Almonds , Toasted
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