Steps to Prepare Moroccan Lamb Tagine

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moroccan lamb tagine. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Moroccan Lamb Tagine is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Moroccan Lamb Tagine is something that I have loved my entire life. They are fine and they look wonderful.

How to Prepare Moroccan Lamb Tagine

To get started with this particular recipe, we must first prepare a few ingredients. You can have moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Moroccan Lamb Tagine:

1. Take 1 kg mutton or normal stewing lamb/beef
2. Prepare 2 tablespoons Extra virgin olive oil
3. Make ready 1 onion, finely chopped
4. Prepare 1 handful fresh coriander
5. Make ready 1 can chickpeas, drained
6. Prepare 1 can chopped tomatoes
7. Get 300 ml vegetable or beef stock
8. Get 100 g prunes, stoned and roughly chopped
9. Get 2 tablespoons flaked almonds
10. Make ready to taste Salt
11. Get to taste Black pepper
12. Get 1/2 teaspoon brown sugar
13. Prepare 1/2 teaspoon sesame seeds
14. Take 1/2 garlic flakes
15. Take 1 tablespoon ground cumin
16. Take 1 tablespoon ground cinnamon
17. Get 1 tablespoon powdered beef stock
18. Make ready 1 tablespoon dried oregano
19. Get 1/2 teaspoon ginger
20. Get 1 lemon/lime juiced

Instructions

Instructions to make Moroccan Lamb Tagine:

1. Mix all the spices together in a small bowl to make the spice rub.
2. Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
3. Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
4. Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
5. Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
6. Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.

As simple as that Steps to Prepare Moroccan Lamb Tagine

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