Lamb Tagine.


  • 1 leg of lamb, cubed.
  • 3 carrots cut into chunks.
  • 2 red onions roughly chopped.
  • 10 dried prunes or dates.
  • 2 tblsp olive oil.
  • Fresh mint for garnish.

For Marinade (to be made the day before):

  • 2 red onions, roughly chopped.
  • 3 garlic cloves.
  • 1 thumb sized piece of fresh root ginger, roughly chopped.
  • 7fl oz/200ml olive oil.
  • 7fl oz/200ml lemon juice.
  • 1tblsp honey.
  • 1tblsp ground cumin.
  • 1tblsp ground paprika.
  • 1tblsp ground turmeric.
  • 1tblsp hot chilli powder.
  • 1 bunch of flat leaf parsley.
  • 1 bunch of fresh coriander.


  1. Roast spices until aromatic.

  2. In a blender, add spices and process together with all the marinade ingredients to make a smooth paste.

  3. Pour over the lamb and leave in the fridge to marinate overnight.

  4. The next day, pre heat the oven to 220C/425F/gas mark 7.

  5. Heat olive oil in the Tagine/casserole dish and brown the lamb quickly on all sides.

  6. Take lamb out and set aside.

  7. Put the carrots, onions and fruit in the same casserole and place the lamb on top and barely cover with water.

  8. Place lid on tagine/casserole and cook in the oven for about 45 minutes.

  9. Turn the oven setting down to 180C/350F/gas mark 4 and cook for a further 2½ hours.

  10. Garnish with fresh mint.

Tagine is a famous Moroccan stew traditionally cooked in an earthenware pot of the same name. An enamelled cast iron casserole with a lid will do.

Delicious served with cous cous.