Make it Scotch

Sweet Moroccan Lamb Tagine

  • Prep 15 mins
  • Cook 40 mins
  • Serves 4

Nutrition

  • Kcal 504
  • Fat 28.4g
  • Protein 26.8g
  • Carbohydrate 37.7g
  • Sugar 36.3g
  • Salt 0.2g

Ingredients

Cooking Method

  • 1
    Heat the oil in a deep saute pan or heavy-based casserole and stir the almonds until they turn golden, remove from the pan with a slotted spoon and set aside.
  • 2
    Add the chopped onion and garlic until softened and beginning to brown. Stir in the saffron, ginger, coriander and cinnamon. Toss in the lamb, coating it in the spices and fry for a couple of minutes. Return the almonds to the pan.
  • 3
    Pour in enough water to barely cover the meat and bring to the boil, reduce the heat, cover the pan and simmer very gently for about 30 minutes until the meat is tender.
  • 4
    Add the apricots, dates and orange rind and a little extra water if necessary, check the seasoning. Re-cover the pan and simmer for a further 15 minutes. Lastly, add the honey, check the seasoning again and simmer for 10 more minutes. The sauce should be quite syrupy.
  • 5
    Serve sprinkled with some chopped coriander and accompanied by couscous.
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