Sweet lamb tagine recipe

Created by Hassan M'Souli

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Cuisine: Moroccan
Prep Time: 30 min(s)
Cook Time: 35 min(s)
Serves 4

This Moroccan lamb tagine is sweet and spicy thanks to a sumptuous marinade of honey, oranges, paprika and ginger. In Morocco, lamb shoulder is traditionally used, but you could also use beef.

Ingredients

3 white onions
Juice of 2 oranges
2 cups (500ml/16 fl oz) water
½ cup (125 ml/4fl oz) honey
1 tsp saffron threads
2 tbsp sweet paprika
1 tbsp chopped ginger
1 tbsp ground cinnamon
3 bay leaves
8 prunes, pitted
Salt and freshly ground black pepper, to taste
½ (75g/2¼ oz) roast blanched almonds
½ cup (125 ml/4fl oz) olive oil
Sesame seeds, to garnish
8 lamb forequarter (or neck) chops, halved
2 hard boiled eggs, quartered

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Preparation

Chop one of the onions, and cut the remaining two into rings.

In a bowl, combine the chopped onion, paprika, saffron, ginger, bay leaves, salt and pepper, and olive oil. Add the lamb and toss to coat. place in the fridge for 4 hours to marinate (or overnight, if possible).

Heat oil in a heavy-based pan over medium heat. Add the lamb and cook for 10 minutes or until brown. Add water and bring to the boil.

Reduce heat to low and simmer for 20 minutes. Add the onions cut into rings, orange juice, honey and cinnamon. Simmer a further 15 minutes.

Remove from heat for 15 minutes, and transfer the meat to a tagine.

Pour the sweet onion sauce from the pot over the top. Garnish with prunes, almonds, sesame seeds and boiled eggs.

Serve immediately with rice or couscous.

If you enjoyed this Sweet lamb tagine recipe then browse more Moroccan recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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