< Back to Main Blog Posted: Jan 2023
Easy Moroccan Spiced Lamb Tagine Recipe
COOK meals are perfect for when you fancy a night off cooking … something even the most passionate home cook needs now and again. But if you'd prefer to make it yourself, our recipe for a 2 portion is below. As freezer connoisseurs we'd always recommend batch cooking for the absolute best value recipe - scroll to the end for some tips.
Our shopping list for the recipe below included: leg of lamb, cayenne pepper, black cardamom, ras el hanout, pitted prunes, chopped tomatoes, tomato puree, chickpeas, lamb stock, cinnamon stick and flaked almonds. Everything else we had already.
Moroccan Spiced Lamb Tagine Recipe
Our Moroccan Spiced Lamb Tagine Recipe is a fragrant journey to the heart of North African cuisine, offering warm spices and tender lamb that bring comfort and a touch of exotic tradition to your table. This delightful dish is perfect for both seasoned cooks and beginners, with its slow-cooked simplicity and rich, inviting flavours.
PREP TIME
10 minutes
COOK TIME
40 minutes
TOTAL TIME
50 minutes
SERVINGS
2
Ingredients
- 2 tbsp rapeseed oil
- 1 medium onion
- 1 clove of garlic
- 280g leg of lamb, diced
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black cardamom
- 1 tsp ras el hanout
- 6 pitted prunes, chopped
- 200g chopped tomatoes
- 2 tsp tomato puree
- 100g chickpeas
- 225ml lamb stock
- 180ml water
- 1 tbsp sugar
- 1 bay leaf
- 1/2 tsp dried mint
- 1 tsp cornflour
- 1 cinnamon stick
- salt to taste
- flaked almonds, to serve
Instructions
- Heat the rapeseed oil in a non-stick pan with a lid. Add the diced lamb and brown the meat. Remove the meat and put to one side. Turn down the heat and add the finely chopped onion and garlic to the pan. Cook gently until soft (but not browned).
- Measure out the spices and add to the pan. Cook over a low heat for 20 mins, stirring regularly to prevent sticking. Then add the chopped prunes, tomatoes, tomato puree, chickpeas, lamb stock, water, sugar, bay leaf, mint, cinnamon stick, cornflour and a pinch of salt. Return the lamb to the pan and give it a good stir.
- Cover and simmer over a low heat for two hours - or cook in the oven at 150°C / GM 2 - until the meat is lovely and tender, stirring occasionally to prevent sticking. Add a splash of water if it looks dry. Fish out the cinnamon stick and bay leaf and garnish with flaked almonds before serving.
Enjoy Without the Hassle
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Perfect to Serve With...
Minted Couscous
Light and fluffy couscous with oven roasted vegetables and mint
Batch it up!
To save money, batch cooking is the way forward – it’s essentially why we can make recipes cheaper than you can at home.
With a bit of forethought, the right kit, space in the freezer and a few hours set aside, you can batch cook yourself by scaling up the quantities above.
A few tips:
Clean COOK trays can be really useful. Make your portion, freeze in the tray, then, once frozen, pop out and wrap in cling film to store (or, if you have lots of trays, just store in the tray).
To reheat from frozen, pop the frozen block into one of our ceramic dishes and cook at about 170C until piping hot.
< Back to Main Blog Posted: Jan 2023