Lamb Tagine

Name: Lamb Tagine
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1 casserole, 4-6 serving(s)
Ingredients: 2 teaspoons paprika; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon salt; 1 teaspoon white pepper; 1/2 teaspoon chili flakes (or more to taste); 1/2 teaspoon ground cardamom; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 kg diced lamb; 1 cup chicken stock; 250 g pitted prunes; 1/2 cup whole blanched almond

Submitted by Fairy Nuff

"A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time."

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photo by PalatablePastime

Ready In:: 2hrs 10mins
Ingredients:: 13
Yields:: 1 casserole
Serves:: 4-6

ingredients

2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon white pepper
¹⁄₂ teaspoon chili flakes (or more to taste)
¹⁄₂ teaspoon ground cardamom
2 tablespoons lemon juice
2 tablespoons olive oil
1 kg diced lamb
1 cup chicken stock
250 g pitted prunes
¹⁄₂ cup whole blanched almond

directions

Preheat oven to 180°C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.

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Reviews

Excellent! Did not use any salt (my personal preference) and it was still very tasty. Loved the combination of spices and fruit/nuts. Will be making this again. Thanks Fairy Nuff!

Lambkyns
The spices in this are quite tasty, although next time I will use a little less salt. I loved the crunch of the almonds and the fruitiness of the plums. Cooking time was a bit less for us (about 20 minutes early). We enjoyed this with couscous and a salad. Thanks for sharing! ~Sue

PalatablePastime
Dee-lish!! I used lamb chops and the ground cardamom was oh so heavenly. Served with whole wheat couscous, spinach salad and crusty bread. Huzzah! Reviewed for the Great Tangerine Hunt in N*A*M*E forum. ~td~

COOKGIRl
Exceedingly delicious! My husband added 3/4 teaspoon of harissa, and cooked it in the oven in a tagine. He used boned shoulder of lamb. This is certain to be eaten in this home over and over again. Thanks for another great recipe Fairy.

Daydream
What a great recipe! Sweet and spicy, and very easy to make. I followed the recipe pretty closely - had to pry cardamom seeds out of their pods because I didn't have any ground - and it turned out really well. My boyfriend loved it. I served this with jewelled couscous.

Chef Lulabella

RECIPE SUBMITTED BY

Fairy Nuff

Australia

Happy mum of three, stepmum to two, grandmother of one. My favourite hobbies are gardening, sewing, fishing, bush walking, cooking and hanging out with my family. :)

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