Moroccan Lamb Tagine
Serves: 3 to 4
Cooking Time: 1h
Dive right into the heart of Morocco with this Maillard's Moroccan lamb tagine recipe, which brings you those tasty and exotic Maghreb flavours.
- 500 g lamb stew cubes, by Maillard
- Olive oil
- 1 red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1/2 cup white wine
- 1 orange bell pepper, diced
- 2 cups beef broth
- 3/4 cup raisins
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon sweet smoked paprika
- 1 1/2 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 cup chopped almonds + a little to serve
- Fresh coriander
- Salt and pepper from the mill
- In a large saucepan over medium-high heat, add a drizzle of olive oil and brown the lamb on all sides, 8 to 10 minutes in total. Season with salt and pepper generously. Reserve on a plate.
- Reduce to medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
- Add the white wine and scrape the bottom to get all the flavours. Cooked for 2 minutes to almost reduce dry.
- Add bell pepper and cook for 3 to 4 minutes, stirring.
- Add beef broth, raisins, spices, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer 45 minutes. Remove from heat, add the almonds and stir. Serve on a pearl couscous and garnish with fresh coriander and chopped almonds!