Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moroccan lamb tagine. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Moroccan Lamb Tagine is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Moroccan Lamb Tagine is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Lamb Tagine:

1. Prepare 1 kg mutton or normal stewing lamb/beef
2. Take 2 tablespoons Extra virgin olive oil
3. Make ready 1 onion, finely chopped
4. Take 1 handful fresh coriander
5. Take 1 can chickpeas, drained
6. Take 1 can chopped tomatoes
7. Take 300 ml vegetable or beef stock
8. Make ready 100 g prunes, stoned and roughly chopped
9. Make ready 2 tablespoons flaked almonds
10. Take to taste Salt
11. Take to taste Black pepper
12. Get 1/2 teaspoon brown sugar
13. Prepare 1/2 teaspoon sesame seeds
14. Get 1/2 garlic flakes
15. Prepare 1 tablespoon ground cumin
16. Prepare 1 tablespoon ground cinnamon
17. Make ready 1 tablespoon powdered beef stock
18. Get 1 tablespoon dried oregano
19. Make ready 1/2 teaspoon ginger
20. Prepare 1 lemon/lime juiced

Steps to make Moroccan Lamb Tagine:

1. Mix all the spices together in a small bowl to make the spice rub.
2. 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.
3. Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
4. 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
5. 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.
6. 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.

So that’s going to wrap it up with this special food moroccan lamb tagine recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!