Lamb Tagine Recipe

Name: Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 180u00b0C.
2
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
3
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
4
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.
5
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
6
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
7
Serve with couscous.

1093

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon salt, and more.

Yes, Lamb Tagine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Tagine

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