A dinner-time showstopper and our take on this Moroccan-inspired favourite, Lamb Tagine. Packed with warmth and flavour, it'll have everyone going back for more!
Ras El Hanout Lamb Tagine 0
Featured products
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Chickpeas in salted water
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Italian Chopped Tomatoes in rich tomato juice
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Ras El Hanout Lamb Tagine Seasoning Mix Moroccan-inspired dish with warming spices
Ingredients
- 1 pack Epicure Ras El Hanout Seasoning Mix
- 500g diced lamb
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 2 carrots, sliced
- 600ml lamb or beef stock
- 1 tin Epicure Italian Chopped Tomatoes
- 200g dried apricots, halved
- 1 tin Epicure Chickpeas, drained
The recipe Ras El Hanout Lamb Tagine Kitchen Mode
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1
Coat the diced lamb in the Seasoning Mix and set aside.
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2
Fry the onion in a large pan on a medium/high heat in a splash of oil until soft, then add the crushed garlic for another minute. Add the seasoned lamb in batches to seal and brown all over.
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3
Finally add the chopped tomatoes and stock giving it a quick stir before adding the carrots, apricots and chickpeas. Mix well and bring to the boil.
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4
Turn down the heat and simmer gently with the lid on for 30 minutes.
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5
Serve with couscous or fresh crusty bread.