Recipe: Moroccan lamb tagine

By , 12 April 2016

Moroccan lamb tagine

Serve with a medium-bodied red wine.

Kick back with a glass of wine until its ready.

Serves 8

olive oil
3 onions, finely sliced
4 cloves of garlic, crushed
piece of ginger, peeled and grated
2 tsp (10ml) cayenne pepper
1 tbsp (15ml) turmeric
2 cinnamon sticks
1 tbsp (15ml) ground cumin
2 tsp (10ml) ground coriander
1.4kg leg of lamb cubes
salt and freshly ground pepper
2 tins chopped tomato
1l lamb or beef stock
250g dried apricots
2 tbsp (30ml) honey
fresh coriander, for garnish

Heat a large casserole pot with a good glug of olive oil and sauté onions, garlic and ginger for a few minutes or until onions are soft and translucent.

Add cayenne pepper, turmeric, cinnamon, cumin and coriander and fry for a further couple of minutes to release all the aromas from the spices.

Add lamb, season with salt and pepper and brown well.

Add tinned tomatoes, stock and apricots bring to a simmer.

Cover with lid and simmer gently for two to three hours or until lamb is soft and tender. Stir in the honey and check the seasoning.

Garnish with fresh coriander and serve hot with pistachio nut and herb couscous.

Wine pairing:
We recommend a red that is fruity yet dry – something like a Cinsaut, Grenache or a lighter Rhône-style blend. The fruitiness of these wines will echo that of the dried apricots while the protein of the lamb requires some tannic grip in the wine. The pepper and spice will increase the perception of alcohol so don’t go for anything too heavy.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


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