Tagine-Spiced Lamb Stew

Mac

Servings

4

Prep Time

15 minutes

Cook Time

2 hours 15 minutes

Cuisine

North Africa

This Tagine-Spiced Lamb Stew is a delightful, flavourful dish inspired by the rich culinary traditions of Morocco and the Middle East. Using the Tagine Blend No.19, this recipe brings a fusion of spices that intensify the flavours while making the lamb tender and juicy. Perfect for a family meal, this hearty stew can be prepared ahead of time and is ideal for a cosy evening.

Tagine-Spiced Lamb Stew

Ingredients

  • 1 kg lamb shoulder, cut into chunks
  • 2 tbsp olive oil
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 courgettes, sliced
  • 1 red bell pepper, chopped
  • 400g can of chickpeas, drained and rinsed
  • 400g can of chopped tomatoes
  • 500ml lamb or vegetable stock
  • 2 tsp Tagine Blend No.19
  • 1 tsp salt
  • ½ tsp black pepper
  • 100g dried apricots, chopped
  • Fresh coriander, chopped (for garnish)

Directions

  1. Heat the olive oil in a large, heavy-bottomed pot or a tagine over medium heat.

  2. Add the chopped onions and garlic. Sauté until soft and translucent, about 5 minutes.

  3. Add the lamb chunks to the pot, and brown them on all sides.

  4. Sprinkle the Tagine Blend No.19 over the lamb and stir well to coat the meat with the spices.

  5. Add the carrots, courgettes, and red bell pepper to the pot. Stir to combine.

  6. Pour in the chopped tomatoes and stock. Bring to a boil.

  7. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.

  8. About 30 minutes before the end of cooking, stir in the chickpeas and dried apricots.

  9. Season with salt and black pepper to taste.

  10. Once the lamb is tender and the flavours have melded together, remove from heat.

  11. Garnish with freshly chopped coriander before serving.

  12. Serve hot with couscous, rice, or flatbread.

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