Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moroccan lamb tagine. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Tagine is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Moroccan Lamb Tagine is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Lamb Tagine:

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

Instructions 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 this up with this exceptional food moroccan lamb tagine recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!