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Moroccan Spiced Lamb Tagine

by chef Micheal Mckernan

Difficulty: Moderate
15 mins  Preparation  2 hr mins  Cooking
A hearty dish full of flavour, this dish will leave your friends, family and guests amazed by your cooking skills! It’s wonderfully sweet with the perfect blend of spices to compliment that beautiful lamb, perfect served with couscous. Try our guided recipe today!
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Prepare the couscous mixed with 100ml of boiling water and 10ml of olive oil. Cover and allow to sit for 10 mins. Fluff up with a fork and season with salt. Dice the lamb, red onion, sweet potato. Slice the celery and the carrot. Chop garlic, chilli and dates.
Metric US/Imperial
  • Vegetable stock -  500 ml
  • Red onion -  1 unit(s)
  • Lamb -  300 g
  • Celery -  2 unit(s)
  • Sweet potato(es) -  1 unit(s)
  • Garlic -  2 cloves
  • Red chilli  -  1 unit
  • Carrot(s) -  2 unit(s)
  • Ginger powder -  1 tsp
  • Cumin -  10 g
  • Paprika -  10 g
  • Coriander -  1 tsp
  • Turmeric -  1 tsp
  • Dates -  50 g
  • Tomato Puree -  20 g
  • Almonds -  40 g
  • Pomegranate seeds -  1 unit(s)
  • Green/ spring onions -  2 unit(s)
  • Couscous -  100 g
  • Rapeseed oil -  25 ml
  • Salt -  15 g
Wide base pan.
Make sure to skim or remove fat with a ladle or large spoon during cooking.
Celery.

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