2024-04-29
5 hrs
Medium
6 servings
Experience Moroccan cuisine with our lamb tagine: Rich, flavourful, and infused with almonds and sultanas.
4 Cloves Garlic
1 Onion
3cm Ginger
1kg Diced Lamb
1 Tsp Garlic Powder
1 Tsp Cumin
2 Tsp Cinnamon
1 Tbsp Ras El Hanout
1 Tsp Harissa
Handful Fresh Coriander
100g Almonds
2 Tins Chopped Tomatoes
650ml Chicken Stock
75g Sultanas
50g Chickpeas
450g Rice
Oil
Salt & Pepper
Marinate the lamb in a bowl with your Ras el hanout, harissa salt and pepper. Leave this to marinate for as long as possible.
Finely dice your onion, garlic and ginger.
Get some boiling water in a pot and pour your almonds in and boil for 1 minute. Once boiled drain and run under cold water then peel the skins off the almonds, this takes a while but trust us it’s worth the effort.
Now toast your almonds until lightly browned and add your lamb. Cook for 5-7 minutes then set aside in your slow cooker for later.
In the same pot as you cooked your lamb, fry your onions, garlic and ginger with a pinch of salt for 3-5 minutes.
Add in your cumin and garlic powder and give it a stir. Now add both tins of chopped tomatoes, fill both cans with water and pour in as well
Pour in your chicken stock, sultanas, chickpeas, cinnamon and a hefty pinch of salt into the pot and give it a mix until it's all combined.
Now's the time to add everything from your pot into the slow cooker with the lamb. Cook for 4 hours on medium.
Around 20 minutes before you’re ready to serve, pour your rice in a saucepan and add 675 ml of water and a large pinch of salt, put the lid on and simmer for 15 minutes before taking the lid off and turning off the stove.
When both are ready, chop up some fresh coriander and scatter it over the top of the tagine. Serve it up and dig in!
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