Lamb Tagine
RECIPE
I (Imo) absolutely love dishes that are packed full of flavour and this does not disappoint. This meal freezes well too so it’s a great recipe for meal-prep.
INGREDIENTS
1.5kg diced lamb 3cm cubed
1 tsp smoked paprika
3 tsp ground coriander
3 tsp ground cumin
½ tsp ground turmeric
½ tsp cayenne pepper
1 tsp ground ginger
¾ cup dried apricots
Juice of 1 orange + zest to garnish
2 red onions, sliced
2 tbsp plain flour
4 garlic cloves, crushed
1 tbsp tomato purée
2 x 400g tins chopped tomatoes
500ml chicken stock
2 cinnamon sticks
150g soft dried apricots
100g pitted dates, halved
1 x 400g tin chickpeas, rinsed and drained
TO SERVE
Blanched almonds, toasted
Buttered couscous (and or) flatbread
Mint leaves, chopped
Coriander leaves, chopped
METHOD
Place the diced lamb in a bowl, adding the spices and orange juice. Season well and give it a good toss to ensure an even coating. Cover and let it marinate for at least 30 minutes, or pop it in the fridge for up to 24 hours.
Preheat your oven to 170°C (fan 150°C, gas 3). Heat up a tablespoon of olive oil in a large flameproof casserole. Brown half of the lamb and its marinade over high heat, then transfer it to a bowl. Repeat the process with another tablespoon of oil and the remaining lamb.
Lower the heat to low, deglaze the pan with a generous splash of water. Once the water has nearly evaporated, add the last tablespoon of oil and cook the onions for about 5 minutes. Throw in the flour, garlic, and tomato purée, cooking for an additional 1-2 minutes while stirring.
Bring back the lamb (and any juices), toss in the chopped tomatoes, stock, and cinnamon sticks. Let it simmer, cover, and slide it into the oven for 1 hour and 30 minutes.
Afterward, mix in the apricots, dates, and chickpeas. Adjust the sauce consistency with more stock or water if needed. Cook for an extra 30 minutes or until the lamb is melt-in-your-mouth tender, and the sauce has thickened. Don't forget to check and tweak the seasoning.
If you're not digging in right away, let it cool, then store it in an airtight container in the fridge or freezer (check out the 'Get ahead' tips). When serving, top it off with chopped almonds, herbs, reserved orange zest, and pair it with couscous or flatbreads. Enjoy!
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We’re a husband and wife duo, building our dream life one DIY project at a time. We are proudly self-taught, furniture-makers, business owners, designers and stylists.
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Imogen Gilchrist
Imogen Gilchrist is a creative director, Squarespace website designer and social media strategist who loves good design & good people.