Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Cuisine: Moroccan
Ingredients: 2 tbsp hot paprika; 1 tbsp ground coriander; 1 tbsp turmeric; 2 tsp ground cinnamon; 2 tsp ground cumin; 2 tsp coarse ground black pepper; 1.5 kg (3 lb 5 oz) lamb shoulder, well trimmed and cut into 4cm (1 ½in) chunks; 4 garlic cloves, chopped; 3 onions, roughly chopped; 2.5 cm (1 in) piece of fresh root ginger, peeled and chopped; 2 tbsp olive oil; 450 ml (¾ pint) tomato juice; 2 tbsp clear honey; 225 g (8 oz) Medjool dates, cut in half and stones removed; 50 g (2 oz) toasted flaked almonds; fresh coriander leaves, to garnish; Greek yoghurt, to garnish; 350 g (12 oz) couscous; 6 tbsp extra virgin olive oil; juice of 2 lemons; 600 ml (1 pint) chicken stock; 600 ml (1 pint) chicken stock; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 tbsp chopped fresh flat-leaf parsley; 4 tbsp chopped fresh mint; ½ pomegranate, seeds removed and all white pith discarded

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

I like to make my tagines a little richer than is traditional in Morocco. This involves browning the meat, frying off the spices, reducing the sauce and cooking it all gently in the oven with the delicious Medjool dates. The flavour of this tagine only improves with time – just leave it to cool completely, then place in the fridge for up to 2 days. This also allows any excess fat to rise to the top so that it can be easily removed. Flaked almonds are sprinkled on top just before serving, as

Ingredients

Africa
Europe
Morocco
Ireland
Dinner

Ingredients

Method