Monday, 20 September 2010

Moroccan Lamb Tagine
with Fresh Figs

Served with spicy cous cous and Moroccan flatbread


1 kg lamb shoulder, cubed
1 large onion, grated
10 shallots, peeled and left whole
2 tins chopped tomatoes
3tbsp tomato puree made up to 1 pint with water
3 clove garlic, crushed
3tbsp olive oil
115g dried apricots, halved
4 fresh figs, halved
50g sultanas
80g flaked almonds
1 pint of lamb or chicken stock
1tbsp clear honey

Herbs and Spices

1tsp Cayenne
2tsp black pepper
1 1/2tbsp Paprika
1 1/2tbsp ground Ginger
1 tbsp Turmeric
2tbsp ground Cinnamon
2tbsp fresh Coriander, chopped
2tbsp Parsley, chopped


Place the dried spices in a bowl and mix well to combine. Place the cubed lamb in a large bowl and add half the spice mix. Cover with clingfilm and leave in the fridge for 4 hours (or overnight).
Heat 2tbsp of olive oil in a large heatproof casserole dish, add the shallots and onions and cook gently for 10 minutes to soften the onion. Add garlic for the final 2 minutes.
In a separate pan, heat the remaining olive oil and brown the cubed lamb. Add the browned meat to the casserole. De-glaze the pan with half the tomato puree mixture. Add the remaining tomato puree mixture, chopped tomatoes, apricots, figs, sultanas, almonds, lamb stock and honey, to the casserole. Bring to the boil. Cover with a lid. Place in a preheated oven at 150C/300F/gas 2 and cook for 2-21/2 hours until the meat is tender.
To serve: Sprinkle on the flaked almonds and serve with cous-cous and Moroccan flat bread.

Cous Cous with Harissa and Pine Nuts

400g cous cous
500ml boiling water
1tbsp Harissa paste
Juice of 1 lemon
Small handful toasted pine nuts
Salt and freshly ground pepper

Soak the cous cous in the boiling water for 10 minutes.  By this time the water should be absorbed. Add the Harissa paste and lemon juice, stir to combine.  Stir in the pine nuts just before serving.
Serve warm.

Moroccan Flatbread

200g plain flour
1tsp ground Cumin
1tsp ground Coriander
1/2tsp ground Cinnamon
Pinch of salt
Water to bind

Mix the ingredients and add enough water to make a soft (but not wet) dough.
Divide into 6 pieces and roll out thinly.
Cook in a very hot, dry, griddle or frying pan for 1 minute each side until brown spots appear. Keep the cooked flatbread warm in the folds of a tea towel.


  1. hey - nice recipe but what do you do with the second half of the spice mix? many thanks

  2. Hi

    Thanks for the head up on this error. The remaining spices should be cooked with the onion and shallots. I won.t amend this recipe until I make a new batch of tagine, I think I can get a better photograph, this one is awful. Thankyou your comments are always welcome.


  3. Ah thats what I assumed. Made this dish and it was beautiful and it looked amazing, a really rich deep red. Thanks for the recipe. Steve


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