Spiced Moroccan Lamb Tagine
Our Cinnamon Haze black tea superbly complements this cinnamon-rich traditional Moroccan Lamb Tagine, created by Spice Kitchen’s Sanjay Aggarwal. Try this simple recipe and let us know how you get on.
Spiced Moroccan Lamb Tagine
Difficulty
Moderate
Time to Make
2 hours +
Blend
Cinnamon Haze
FEATURED TEA
Cinnamon Haze
Delcious, high quality black tea complemented by the sweet, earthy flavour of Cinnamon.
INGREDIENTS
- 3 tbsp olive oil
- 2 pieces Spice Kitchen cassia bark
- 3 tsp ground cumin
- 2 tsp ground turmeric
- 1 tbsp smoked paprika
- 1 tsp chilli powder
- 800g lamb shoulder, diced
- 6 cloves garlic, crushed
- 150g dried apricots
- Large pinch saffron
- 600ml chicken stock (or water)
- 2 onions, roughly chopped
- 2 tins chopped tomato (400g each)
- 1 tbsp honey
- Few sprigs thyme
- 1tsp olive oil
Serve with
- 50g chopped coriander
- 1 bunch mint, leaves only
- 2 tsp salt
Method
- Grind the cassia pieces to a fine powder using a pestle and mortar.
- In a bowl mix the olive oil and half the dry spices, along with two cloves of crushed garlic.
- Massage into the lamb and leave in the fridge overnight. Set your oven to 160°C fan.
- Heat a heavy frying pan until smoking hot, then drizzle in your oil. Carefully add the marinated lamb and brown all over. Transfer to a heavy oven casserole dish and add the apricots, saffron, stock, onions, tomatoes, honey, thyme and the remaining spices.
- Cook with a lid on for 2-3 hours, until the lamb is falling apart.
- Once cooked, remove from the oven and check the consistency of the sauce. If it’s too watery, remove the lamb and reduce the sauce on the hob until it has thickened.
- Serve garnished with chopped coriander, mint and a nice heap of couscous.
For more spices and ingredients visit spicekitchenuk.com.
