Jacki’s Moroccan lamb tagine


This recipe comes from Jacki, one of my foodie friends on Twitter. Jacki is a fellow Aga owner and BBC 6 Music listener, and we share a passion for hearty, slow cooking. She was keen to enter her lamb tagine into the Spice Trail challenge, as it features this month’s spice, cinnamon, but as she isn’t a blogger herself I offered to share her recipe here.

In Jacki’s words, it’s “very simple but lush”. I can’t wait to try it out on my family – it looks like a delicious winter warmer.

Jacki’s Moroccan lamb tagine

500g lamb steak, diced
2 tsp olive oil
2 tsp cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 large onion, finely chopped
2 garlic cloves
1 can chopped tomatoes
small carton passata
150g dried apricots, chopped
handful of flaked almonds
1 tsp honey
250ml vegetable stock
seasoning to taste

Combine the lamb with the oil and spices and marinade overnight, although shorter is OK.

Fry the meat to seal and colour, and place in your tagine.

Fry the onions and garlic until soft, then add all remaining ingredients to the pan. Bring to a simmer and pour over the meat in the tagine.

Cook in the Aga simmering oven for 2 hours or so – or in a conventional oven at 180°C for 1½ hours. Remove the lid for the last 10-15 minutes.

Serve with couscous.

Inspired by a ‘Select Lincolnshire’ recipe in The Good Taste magazine Lincolnshire.

If you have a favourite cinnamon recipe you’d like to share in December’s Spice Trail challenge, you’ll find more information here. And you might just win yourself a Tasting Experience for two courtesy of the good people at Buyagift.

spice trail badge long