One of our most popular and celebrated dishes, this Lamb Tagine has won five Great Taste Awards in as many years.
The amazing flavour starts with some quality diced leg of lamb, which is braised for a few hours until tender. Then garlic and onions are fried with Ras el Hanout, along with some other spices. Ras el Hanout – which translates as ‘Head of the Shop’ or ‘Best in the Shop’ – is that mixture of more than a dozen spices that gives Moroccan cuisine its distinctive flavour.
For the sweetness, we use prunes – a traditional tagine ingredient – that have been soaked in water to rehydrate them. We save the liquid to naturally thicken the sauce, so none of their flavour is wasted.
For the traditional accompaniment, it has to be Minted Couscous. You can add some natural yoghurt or sour cream, too, with pomegranate seeds and some fresh mint as a garnish.
If you’re feeling adventurous, you’ll find a video showing you how to make your own flatbreads, and the recipe for the tagine itself in full here.
Moroccan Spiced Lamb Tagine will be on taster at your local COOK shop for the next two weeks, so why not pop in and try it for yourself.