A mouthwatering Morrocan lamb tagine, with apricots and pomegranate seeds!
Lamb tagine is my idea of Moroccan comfort food, the meat is slowly simmered in a ceramic pot with a cone shaped lid that allows the meat turn into a tender and succulent meal.
MOROCCAN LAMB TAGINE
This is a recipe of a beautiful lamb tagine, it’s a hearty meal cooked with a full of flavour tagine sauce, apricots, topped with fresh coriander, pomegranate seeds, and served with white rice or couscous.
Simply Beef & Lamb is a division of the Agriculture and Horticulture development board, they support the Red Tractor Mark and Quality Standard mark for beef and lamb, they try to help consumers make better choices when buying beef and lamb meat. Their website contains a lot of useful information on how to carefully select your cuts of meat to get the very best value and taste, there are also many different interesting recipes, and the website can even help you find your nearest quality standard butcher.
Simply Beef & Lamb designed the #LivePeasant campaign to encourage every day, at home cooks to embrace a more simple, rustic approach to cook, inspired by the current “Peasant food” trend, and think about the traditional one-pot recipes that were passed on to us from our ancestors.
I love one-pot recipes, and we cook stews and casseroles at home pretty often. They’re great especially for people who lead busy lifestyles, and still would like to eat home cooked healthy and affordable meals.
So ladies and gentlemen, get your pots out to start cooking at home, and think about incorporating more beef and lamb in your diet! Beef and lamb can play an important part in a healthy balanced diet. The meat contains a wide variety of essential nutrients such as protein, key minerals, iron, zinc, and B vitamins including vitamin B12 which is not naturally found in green plants and conventional vegetables.
Now back to the recipe, Simple Beef & Lamb asked me to recreate one of their recipes, and I chose to recreate this lamb tagine dish. The best thing about this recipe is how the meat falls apart tender in the tagine, when it’s slowly cooked in the tagine ceramic dish or a casserole dish. The flavours nicely blend together as they are simmered for a couple of hours, and the lamb is infused with the amazing results!
This beautiful lamb tagine is usually served with either white rice, or couscous, and it can also be served with traditional Middle Eastern flatbread. And finally let me tell you something, this dish is great for a Sunday dinner, but easy enough for everyday! If you’re having guests over, they will be impressed!
Lamb Tagine with Pomegranate
- 675 grams lean boneless lamb shoulder or leg cut into 2.5cm cubes
- 2 tbsp vegetable oil
- 1 onion peeled and finely chopped OR 1 x 300g pack diced onions
- 2 garlic cloves peeled and crushed or 10ml/2 tsp garlic puree
- 45 ml tagine paste
- 450 ml water hot
- Salt and black pepper
- 3-4 dried apricots roughly chopped
- 3 tbsp freshly chopped coriander
- 2 tbsp pomegranate seeds
- Heat the oil in a large 1.7L/ 3 pint overproof dish, add the onions and the garlic. Cook for 2-3 minutes.
- Add the paste and lamb. Cook for 4-6 minutes, stirring occasionally.
- Add the water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
- minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.
- Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice.
This recipe works well in a low over at gas mark 3, 170c, 325F.
Recipe commissioned by Simply Beef and Lamb. Recipe courtesy of Simply Beef & Lamb. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.