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7 September, 2014

Moroccan Lamb Tagine

Posted in : Main Course on by : Connell Cunningham Tags: ,

Moroccan Lamb Tagine

Serves 7
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website BBC Good Food
A nice lamb tagine originally served with couscous but I am not a big fan of couscous. Originaly for 12-14 with spices to be ground so I changed it a bit and it works quite well. Nice to make it with garlic and oinions from your own garden and a nice bit of lamb from Liz and PJ's "Farm" in Craughwell.


  • 2 tablespoons Olive Oil
  • 4 cloves Garlic
  • 2 Medium Onions - Chopped
  • 2 teaspoons Ginger - Grated
  • 1 teaspoon Coriander - Ground
  • 1 teaspoon Cumin - Ground
  • 1.5 teaspoons Cinnamon - Ground
  • 1.5kg Lamb - 4cm cubes
  • 1 tablespoon Tomato Puree
  • 2 cans Tomatoes - Chopped 2x400g
  • 2 tablespoons Honey
  • 2 Limes - Cut into Wedges
  • Rice to Serve
  • Greek yoghurt to Serve


Preheat over to 160C
Heat a flameproof casserole dish and add the olive oil, garlic, onions and spices.
Season with salt and pepper and cook with lid on gently for 10 minutes. Watch they don't burn.
Add the lamb, tomato puree, canned tomatoes and honey
Still it all together and bring to a simmer.
Place in the oven for 1.5 hours. Covered for half the time and then uncovered to let it thicken
Serve with wedges of lime and Greek yoghurt on boiled rice

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