Lamb Tagine




562 per portion


1½ tbsps ghee

2 medium-sized white onions, chopped

1 heaped tsp ground turmeric

2 tsps ground cinnamon

1 heaped tsp fresh ginger, finely chopped

1kg lean lamb leg or neck, diced

500ml cold water

100g pitted Medjool dates

2 tsps runny honey

½ tsp ground black pepper

1 tsp sea salt

20g blanched almonds

20g shelled pistachios

a sprinkle of fresh coriander or parsley, finely chopped

How To

Melt the ghee in a tagine or large saucepan. Add the onions and fry for 8 minutes, stirring occasionally.

Add the turmeric, cinnamon, ginger and lamb. Stir well to coat the meat in the spices.

Add enough water to almost cover the meat. Bring to the boil then reduce heat to simmer. Cover and cook for 1½ hours.

Add the dates and honey and stir well. Cook for 30 minutes.

Add the salt, pepper and nuts, and stir well.

Serve garnished with fresh coriander or parsley.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.

Serving suggestion: Serve on a bed of couscous.

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