Moroccan Lamb Tagine
Delightfully fragrant with its variety of herbs and spices, this authentic meaty stew makes an amazingly tasty slow cooked meal.
Cafe/Takeaway
Casual Dining
Ingredients per serve
Moroccan Lamb Tagine
−
+
€20000.0
Method
Olive oil
/ml
20.0 ml
0%
Onion, chopped
/g
300.0 g
0%
Garlic, chopped
/g
20.0 g
0%
Ginger, finely grated
/g
12.0 g
0%
Cayenne Pepper
/g
10.0 g
0%
Turmeric
/g
15.0 g
0%
Cinnamon
/g
10.0 g
0%
Ground cumin
/g
15.0 g
0%
Ground coriander
/g
15.0 g
0%
Lamb shoulder, trimmed, cut into 3cm dice
/kg
1.5 kg
0%
KNORR Tomato Powder 850 g
/g
100.0 g
0%
Boiling water
/l
1.0 l
0%
KNORR Beef Booster 2.4 kg
/g
20.0 g
0%
Dried apricots
/g
150.0 g
0%
Chickpeas, drained
/g
400.0 g
0%
Steamed Cous Cous, To Serve
/
0.0
0%
Coriander Leaves, To Serve
/
0.0
0%
/
Method
-
Olive oil 20.0 ml
-
Onion, chopped 300.0 g
-
Garlic, chopped 20.0 g
-
Ginger, finely grated 12.0 g
-
Cayenne Pepper 10.0 g
-
Turmeric 15.0 g
-
Cinnamon 10.0 g
-
Ground cumin 15.0 g
-
Ground coriander 15.0 g
-
Lamb shoulder, trimmed, cut into 3cm dice 1.5 kg
-
Boiling water 1.0 l
-
Dried apricots 150.0 g
-
Chickpeas, drained 400.0 g
-
Steamed Cous Cous, To Serve
-
Coriander Leaves, To Serve
Preparation
-
Method
- Heat oil in a large pot over medium heat. Add onions, garlic and ginger and cook until onions are starting to soften.
- Add spices, cook for another 2 minutes then add lamb, tossing well to coat in the spices. Cook until brown.
- Stir in KNORR Tomato Powder and boiling water along with KNORR Beef Booster. Stir until combined and bring to a simmer.
- Reduce heat, cover with a lid and simmer gently over low heat for 3-4 hours or until lamb is tender.
- 30 minutes before lamb is done, stir in apricots and chickpeas.
- Serve tagine accompanied by cous cous and garnish with coriander.
