Tunisian Style Lamb Tagine

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Servings

4-6

Prep

20 min

Cook

5 hr

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Ingredients

  • 2 tbsp ‏Olive oil
  • 1 tbsp ‏Masterfoods Moroccan Seasoning
  • 1 tsp ‏Cayenne pepper
  • 1 tsp ‏Ground coriander
  • 800 grams ‏Lamb leg mini roast, excess fat removed, cut into 3 cm pieces
  • 1 ‏Large brown onion, halved, sliced
  • 1 ‏Red capsicum, seeded, cut into 6 cm pieces
  • 1 ‏Large truss tomato, cut into 8 wedges
  • 8 ‏Large fresh dates
  • ‏Fresh coriander sprigs, to serve
  1. Combine oil, Moroccan seasoning, cayenne pepper and ground coriander in a bowl.
  2. Add lamb and toss to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
  3. Add the onion, capsicum and tomato to the lamb mixture. Toss to combine. Transfer to a 1-litre (4-cup) capacity flameproof tagine.
  4. Top with dates. Cover and cook over low heat for 1 hour or until lamb is very tender.
  5. Divide tagine among serving dishes. Top with coriander sprigs.

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Recipe By

sophie

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