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Moroccan Lamb Tagine

Cooking Time
2-2.5 hours Minutes
Ingredients
11
Portions
2

Ingredients

11 Total
  • 1 tbsp Country Range Moroccan Spice Seasoning
  • 450 g diced leg of lamb
  • 1 large onion, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 150 g Country Range Dried Apricots
  • 400 g Country Range Chick Peas, drained
  • 600 ml lamb stock
  • 1 tbsp oil
  • fresh coriander, to serve
  • 100 g Country Range Flaked Almonds, browned, to serve
  • County Range Cous Cous

Method

  • 1

    Step 1

    Heat the oil in a flame proof casserole dish, fry the onion for a few minutes until softened, stir in the garlic, Moroccan Seasoning and lamb and cook stirring until the lamb is browned.
  • 2

    Step 2

    Add the remaining ingredients. Cover the casserole and transfer to a pre-heated oven. Cook at 170°C/325°F/Gas Mark 3 for 2-2.5 hours until the lamb is tender (check there is sufficient liquid during cooking).
  • 3

    Step 3

    Garnish with coriander and almonds and serve with cous cous.

Ingredients

11 Total
  • 1 tbsp Country Range Moroccan Spice Seasoning
  • 450 g diced leg of lamb
  • 1 large onion, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 150 g Country Range Dried Apricots
  • 400 g Country Range Chick Peas, drained
  • 600 ml lamb stock
  • 1 tbsp oil
  • fresh coriander, to serve
  • 100 g Country Range Flaked Almonds, browned, to serve
  • County Range Cous Cous

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