Project Description

Moroccan lamb tagine


  • 1 kilo lamb chops or chunks
  • 1 large red onion
  • 1 can chick peas
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • salt
  • pepper
  • 1 tsp ground ginger
  • 1 tsp mixed herbs, oregano thyme
  • 1 cup prunes or dates de pitted and chopped
  • 5 large tomatoes or 1 can chopped with juice
  • 1 carrot
  • 2 tbsp tomato paste
  • 4 cups vegetable stock or bone broth
  • 1 sprig rosemary
  • 1 cup parsley


  1. In targine or large pot heat up the olive oil and onions. Add the lamb then garlic and gently brown the meat. Add the spices too. (can marinate the meat in the spice mix over night for a deeper flavour)

  2. Prepare the vegetables (tomatos and carrot).

  3. Next add the chick peas, prunes/dates, tomatoes, carrot, tomato paste and vegetable stock. Allow to simmer on a low heat for an hour, checking there is enough fluid to slightly cover the meat. If cooking in a sauce pan stir occasionally.

  4. If cooking in a targine can cook very low heat with the lid on for another 30 mins. 

    Add fresh herbs and stir through just before serving

  5. Serve with couscous or quinoa. ( I prefer quinoa as it it gluten free). Steam fresh veggies on the side.