Moroccan lamb tagine with toasted almonds, dates, parsley, yoghurt and preserved lemon


I don’t have much to say about this one except it was fabulous, tasty and the lamb just melted in your mouth. The secret is to make sure the meat is covered by liquid and cook it for a good three hours. Once the prep is done it basically cooks itself.

1kg diced lamb
2 onions – thinly sliced
4 cloves garlic – crushed
1 tablespoon each of paprika and ground cumin
1 teaspoon each of ground tumeric, cinnamon and ginger powder
1/2 teaspoon cayenne pepper
1/8 teaspoon cardamom
1 can diced tomatoes
2 tablespoons tomato paste
chicken stock

Brown lamb in a deep pot or frying pan then remove. Sautée garlic and onion until the onion begins to soften then add all the spices and sautée until really fragrant (1-2 minutes). Replace lamb then add tomatoes, tomato paste and enough chicken stock to cover. Simmer stirring occasionally for around 2-3 hours (until lamb falls apart with a fork).

Serve with buttery cous cous and condiments. I used chopped dates, parsley, toasted almonds, yoghurt and preserved lemon.

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~ by idevour on August 14, 2012.

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