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Lamb Tagine

lamb tagine recipe



  • 1.5 kg lamb leg or shoulder cut into large pieces (with bone recommended)

  • 1 large onion, diced

  • 4 cloves of crushed garlic

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 1 tsp paprika powder

  • 1 tsp ras el hanout spice mix

  • 2 tbsp olive oil

  • 200g soaked prunes

  • 50g roasted almond slices

  • 1 tbsp toasted sesame seeds


  1. Combine lamb, onion, garlic, spices and olive oil together in a wide, deep saucepan. Add 1/2 cup of water and cover with the lid.

  2. Bring to boil then reduce heat to simmer. Simmer for an hour and a half or until lamb is tender. Add a little water from time to time to ensure it doesn’t stick to the bottom or burn.

  3. When the sauce is thick and caramelised, add the prunes and simmer for a further 10 minutes.

  4. Garnish with sliced almonds and sesame seeds and serve with fresh flat bread. Bon apetit!

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