Power by dinner4good.com

Time to cook: 3 to 4 hours

MAIN: Lamb Tagine

This is a delicious Moroccan dish that’s great for dinner parties. The flavours and textures are terrific, it’s fairly easy to make and you can prepare it well in advance! Tagines have a lovely range of north african flavours that are cooked at lower temperatures for a longer time, which means that the meat and vegetables will be really tender and their flavours mingle deliciously.

We’ve selected an easy recipe but you can be imaginative with the spices to make it tastier or hotter according to your guests... this robust dish allows you to have a bit of ‘experimentation fun’. Feel free to include olives, apples, pears, raisins, prunes, dates, nuts, honey.

This recipe uses a simple special blend of spices called Ras el Hanout, which is “head of the shop” in Arabic – which means that it’s the spice vendor’s best mix of flavours. If you’re feeling exotic you add ground cardamom, cloves, cinnamon, chili peppers, coriander, cumin, nutmeg, peppercorn or turmeric. A good supplier of Ras el Hanout is Seasoned Pioneers (available at Sainsbury’s and other stores). One ingredient you may not have at home is Pomegranate Molasses. Don’t worry, quite a lot of supermarkets stock it or you can just leave it out - the general rule of thumb with a tagine is that it’ll almost certainly turn out well so there’s no need to stress.

Ingredients

Serves 6

  • 2 heaped teaspoons Ras el Hanout
  • 3 tablespoons olive oil
  • 1kg lamb neck fillet, cut into large chunks
  • 1 onion, thickly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1 x sweet potato, chopped into large chunks
  • 2 tablespoons pomegranate molasses
  • 350ml chicken stock
  • 125g stoneless dried apricots, halved
  • 50g flaked almonds
  • 1 large handful of fresh coriander (leaves and stalks) Salt and freshly ground black pepper 

Method

Start preparing the meal 3 to 4 hours before serving.

  • Mix the Ras el Hanout with the lamb neck fillet until the meat is evenly coated.
  • Heat a large pan, then add the olive oil and fry the onion and garlic for 2-3 minutes, or until softened.
  • Add the lamb and stir well, then add all of the remaining ingredients except for the coriander, salt and black pepper, and bring to a simmer.
  • Remove the leaves from the stalks of the coriander. Save the leaves for garnishing at the end and add the stalks to the pan now.
  • Reduce the heat, cover with a lid and simmer gently for 3 hours - checking that the lamb is tender.
  • The Lamb Tagine should be very moist when you serve it but if it looks too liquidy, remove the lid and boil it gently until the sauce has reduced to the right consistency. Season, to taste, with salt and black pepper. 

 

Serve with...

Couscous makes the perfect companion to a tagine... Ainsley Harriot’s Moroccan Medley Cous Cous is great. And, if you want an additional vegetable, microwave or steam some fine green beans. 

Accompanying courses...

Starter: Hummus with toasted pitta and olives

Pudding: Roast figs with honey and Marsala (try this recipe from the BBC)

 

Recipe author: The Dinner4Good Team

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