Easy Recipes

Having a soiree? Even if you are not, a lamb tagine recipe might still look appealing to you. Not only because it is extremely delicious but also because you can reheat it and eat it again the next day. In fact, one of the main selling points of lamb tagine is that it becomes even more delicious when it is reheated. Your only dilemma after this is choosing what to serve with lamb tagine. Plus, there are many ways to prepare this recipe and this article will be showing you how to do two of them: one is quick and easy and the other is quite sophisticated. So, let us start with the simpler one shall we?

Easy Lamb Tagine Recipe

Ingredients:

• 400 grams of lamb leg steaks
• 400 grams of canned chopped tomatoes
• 200 milliliters of chicken stock
• 100 grams of pitted prunes
• 2 cloves of garlic
• 1 tablespoon of ground almond
• 2 tablespoons of olive oil
• 1 teaspoon of ground ginger
• 2 teaspoons of cumin
• 2 teaspoons of ground coriander
• 1 piece of onion
• A pinch of cinnamon
• One handful of fresh coriander, chopped

Instructions:

Step 1: Get a pan and pour in olive oil. Heat it and then add the 400 grams of lamb leg steaks that are already cubed. Cook until it is golden brown.

Step 2: Slice the onions and chop the garlic cloves and then add it to the frying pan. Continue frying for five minutes or so.

Step 3: Add the ground coriander and cumin and follow it with ginger and the cinnamon. Continue frying for two minutes or so.

Step 4: Add the chopped tomatoes, chopped prunes, lamb, and the chicken stock to the pan. Mix well and simmer for at least 40 minutes.

Step 5: Add all the remaining ingredients and mix well.

Step 6: Enjoy!

Moroccan Lamb Tagine

Ingredients:

• 400 grams of Waitrose Italian Cherry Tomatoes
• 500 grams of packed Waitrose Couscous
• 100 grams of Waitrose Sun Dried Turkish Whole Apricots
• 300 milliliters of tub Joubere Lamb stock
• 2 X 340 grams of diced leg lamb, packed
• 2 tablespoons of chopped fresh parsley
• 3 tablespoons of Waitrose Ground Almonds
• 3 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground coriander
• 2 teaspoons of Bart Spices Harissa
• Salt to taste
• 1 piece of large onion which is finely chopped
• 2 pieces of garlic cloves which is thinly sliced
• Pinch of saffron threads
• 4 skinned and quartered tomatoes
• 1 butternut squash which is diced
• 4 large courgettes already cut into large pieces

Instructions:

Step 1: Get a large bowl and place the apricots in it. Cover it with boiling water and let it sit for 2 hours.

Step 2: Preheat the oven to about 180 degrees Celsius. Put in the olive to a casserole that is flame proof and heat it. Individually brown the lambs and then add the remaining olive oil and onions to it and cook for about 10 minutes. Add garlic and other spices and continue cooking for about 2 minutes.

Step 3: Add the soaked apricots and its liquid into the casserole.

Step 4: Add the tomatoes and stock and stir in saffron for a bit. Then, add the salt and ground almonds and let it sit until it is simmering. Leave for 1 hour.

Step 5: Add the remaining ingredients and cook it in the oven for an additional 45 minutes.

Step 6: Enjoy!