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Moroccan Lamb Tagine RecipeTo cook moroccan lamb tagine you need 20 ingredients and 6 steps. Here is how you do that. Preptime: 35 Minutes Cooktime: 37 Minutes Serve: 3 Persons Nutrition: 256 calories.
The ingredients needed to prepare moroccan lamb tagine :
- Use 1 kg mutton or normal stewing lamb/beef
- Prepare 2 tablespoons Extra virgin olive oil
- Get 1 onion, finely chopped
- Take 1 handful fresh coriander
- Use 1 can chickpeas, drained
- You need 1 can chopped tomatoes
- Take 300 ml vegetable or beef stock
- Take 100 g prunes, stoned and roughly chopped
- Take 2 tablespoons flaked almonds
- Use to taste Salt
- Use to taste Black pepper
- Use 1/2 teaspoon brown sugar
- You need 1/2 teaspoon sesame seeds
- Provide 1/2 garlic flakes
- Take 1 tablespoon ground cumin
- Prepare 1 tablespoon ground cinnamon
- Use 1 tablespoon powdered beef stock
- Take 1 tablespoon dried oregano
- Get 1/2 teaspoon ginger
- Prepare 1 lemon/lime juiced
Instructions to make Moroccan Lamb Tagine :
- Mix all the spices together in a small bowl to make the spice rub.
- Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
- Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
- Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
- Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
- Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.
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