Lamb Tangine - recipes meat

Lamb Tagine

Picture a lightly spiced lamb tagine that evokes sunny summer vibes, turning an everyday meal into a Moroccan-inspired delight – it's like a holiday on a plate, without the passport queue! This dish captures the aspirational essence of exotic flavours, offering a comforting warmth that feels both indulgent and invigorating.

The infusion of aromatic spices creates a tender, flavourful lamb that's a joy to savour, paired with nutty cracked wheat for a textural contrast. Fresh herbs and subtle citrus notes add a refreshing twist, making it a wholesome choice that stirs feelings of contentment and culinary adventure.

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6 Portions

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Prep: 15 minutes
Cook: 60 minutes

Ingredients

Lamb Tagine

500g lean lamb, diced
1 tsp mixed spiced
1 tsp cinnamon
1 tsp chilli
maldon salt and freshly ground pepper
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
pinch of saffron strands
zest of and juice of half a lemon
lamb stock or water
60g sultanas

Cracked Wheat

250g cracked wheat
2 tomatoes diced
1 spring onion, finely chopped
60g pistachio, deshelled and roughly chopped
2 tbsp flat leaf parsley, finely chopped
1 tbsp mint leaves, shredded
300ml boiling lamb stock or water
1 tbsp olive oil
maldon salt and freshly ground black pepper

To Serve

1 tbsp flat leaf parsley, finely chopped

Method

Lamb Tagine: Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot add the onion and sweat them for one minute. Mix the together the mixed spice, cinnamon, chilli and salt and pepper in a bowl and toss the lamb in it so that it is well coated. Add the lamb and garlic to the pan with the onion, seal the lamb on all sides so that all sides are browned. Pour in enough lamb stock or water to the pan so that it just covers the lamb and stir in the saffron. Lower the heat so that the stock or water is at a slow simmer. Leave the lamb to cook for 50 minutes, stir it with a wooden spoon at regular intervals, adding more water or stock if it becomes below the lamb.
Cracked Wheat: Place the cracked wheat in a container and pour over the boiling stock or water and cover the container with cling film and set it aside for 15-20 minutes. Drain away any liquid from the cracked wheat. Stir in the remaining ingredients and mix them until well distributed. Set the cracked wheat aside until ready to serve.
Tagine: Add the sultanas and lemon juice to the tagine and cook it for a further 10 minutes. Remove the tagine from the heat and serve.
To Serve: Distribute the cracked wheat among 4-6 bowls or plates and spoon over the tagine. Sprinkle the parsley over the tangine and serve.