Lamb Tagine with Vegetables

    2 hours 50 minutes

    The flavours in this lamb tagine are just mouth-watering. Because it cooks slowly for a long time, even cheaper cuts like lamb neck chops can be used.

    Herbie's Spices

    New South Wales, Australia
    4 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 kg lamb forequarter chops
    • 2 tablespoons Herbie's Spices tagine spice blend
    • 1 cup (250ml) good quality beef stock
    • 2 medium carrots, scraped and chopped
    • 1 parsnip, peeled and chopped
    • 6 yellow button squash, cut in haf
    • 1 can (400g) chick peas, drained
    • 10 pickling onions, whole
    • 8 prunes, pitted
    • 1 can (400g) diced tomato
    • 200g instant couscous

    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. Preheat oven to 150 degrees C. Heat the oil in a heavy-based casserole dish or tagine.
    2. Coat the lamb generously with the tagine spice blend, and seal in the hot oil on all sides.
    3. Add the stock, cover and simmer for 15 minutes.
    4. Add all the other ingredients and salt to taste, and bring to boiling point, then place the lid on the dish and transfer it to the heated oven.
    5. Cook slowly for two hours, until the meat falls easily from the bone.
    6. Prepare the couscous following the directions on the pack, and serve the tagine over the couscous.

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