Moroccan lamb tagine
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27 rates
Preparation : 20 min
Cooking : 1 h 15
Total time : 1 h 35 Rest : 0 min
8 people
1 bunch of cilantro
3 onions
3 garlic cloves
1 kg of lamb shoulder
1 tbsp of olive oil
1 tsp of ground ginger
0.5 tbsp of ras el-hanout
1 tsp cumin seeds
0.5 tsp of sweet pepper
150 g of prunes
300 g of pre-cooked chickpeas
2 handfuls of almonds
150 g of dried raisins
Associated products
RECIPE STEPS
1
Chop the coriander.
Peel and then slice the onions and garlic cloves.
Cut the meat into cubes.
- 1 bunch of cilantro
- 3 onions
- 3 garlic cloves
- 1 kg of lamb shoulder
2
Preheat the cocotte on high heat on a stove with a drizzle of olive oil, without the lid.
As soon as the cocotte is hot, place the cubes of meat in it and brown them on each side for about ten minutes.
Use a non-metallic utensil to turn the pieces.
- 1 kg of lamb shoulder
- 1 tbsp of olive oil
3
Add the ginger, ras el-hanout, cumin, garlic, and onion to the meat cubes then sear again for 5 minutes.
- 3 onions
- 3 garlic cloves
- 1 tsp of ground ginger
- 0.5 tbsp of ras el-hanout
- 1 tsp cumin seeds
4
Remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert.
Add the chili and coriander, then pour 250 ml of water.
Cover the cocotte and run the program.
- 1 bunch of cilantro
- 0.5 tsp of sweet pepper
Simmering
30:00 / / 110°C
5
Add the prunes, chickpeas, almonds and dried raisins then run the program again.
Stir occasionally with a wooden spoon.
- 150 g of prunes
- 300 g of pre-cooked chickpeas
- 2 handfuls of almonds
- 150 g of dried raisins
Simmering
30:00 / / 110°C
6
Adjust the seasoning if necessary before serving.
© Magimix 2021
1 comment
I used a leg of lamb instead of shoulder. Really delicious meal.