Moroccan Lamb Tagine

Moroccan Lamb Tagine

When the weather turns cool as it did this week, a hearty and warming lamb stew was called for.

Drawing inspiration from our trip to Morocco last year where we feasted on some amazing tagines, this recipe packs a punch with warming spices such a cinnamon, ginger, cumin and paprika.

Moroccan Lamb Tagine

Serves 4

Ingredients

  • 500g diced lamb
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 medium sweet potato, cut into chunks
  • 1 medium carrot, cut into chunks
  • 1 large potato, cut into chunks
  • 200g pumpkin, cut into chunks
  • handful green beans (fresh or frozen)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • salt and pepper to taste
  • 1 cup chicken or vegetable stock (gluten-free if needed)
  • 1 cup water
  • 2 Tablespoons finely chopped fresh parsley
  • 2 Tablespoons finely chopped fresh coriander

Method

  1. Heat olive oil in a large sauce pan over medium heat, add onions and garlic and stir until the onions are translucent but not browned (about 10 minutes). Remove from the pan and set aside.
  2. Bring the pan back to a medium high heat and add the lamb, cook until brown. Return the onions and garlic to the pan.
  3. Add the dry spices, salt and pepper and stir to combine.
  4. Add the stock and water, bring to a boil then turn down to a low heat, cover and let it cook for 2 hours.
  5. Then add sweet potato, carrot, potato and pumpkin and cook for 40 minutes or so until the vegetables are tender but still have their shape.
  6. Add beans (or other green veggies, kale works well) and cook until tender.
  7. If the stew is too dry add some hot water. If it is too wet, allow it to cook with lid off or you can add a few tablespoons of ground almonds to thicken the sauce.
  8. Stir through the fresh chopped parsley and coriander.
  9. Serve with cooked rice or quinoa with a handful of dry toasted pine nuts and sultanas or raisins.

Time Saver Tip

  • This stew freezes really well and is great for lunch or dinner.
  • Feel free to try with other vegetables such as eggplant, zucchini, peas or what ever else is in your fridge.
  • The lamb can be swapped for beef if you prefer.

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