Lamb Tagine (Serves 2 with a little left over for lunch)

Lamb Tagine  (Serves 2 with a little left over for lunch) Lamb Tagine

(Serves 2 with a little left over for lunch)


2 tbsps sunflower oil                                     zest & juice of 1 orange

500g (1lb) lamb shoulder – diced           300 ml chicken stock

1 onion roughly chopped                            15 dates, pitted & chopped

2 cloves garlic finely chopped                   salt & freshly ground pepper

2 tsp ground coriander

2 tsp ground cumin                                        To Serve, you will need:-

1 tsp turmeric                                                   Couscous

1 tsp ground cinnamon                                 Handful slivered almonds,

½ tsp cayenne pepper                                  toasted

4 tbsps ground almonds



  • Heat the sunflower oil in a large saucepan and brown the lamb in batches and set aside.
  • In same saucepan, sweat the roughly chopped onion and the sliced garlic. Stir in the ground coriander, cumin, turmeric & cinnamon & cayenne pepper. If it looks dry add some more sunflower oil. Cook for about 5 mins.
  • Put the meat back in the saucepan and stir well to coat the lamb.
  • Add the ground almonds and cook for a further 5 minutes.
  • Add the zest and juice of the orange, chicken stock & dates. Bring to the boil then reduce to a simmer, cover & cook for about 1 hour, stirring regularly.
  • Season to taste. Serve with couscous & garnish with sprinkle of almonds & chopped fresh coriander.