Moroccan Lamb Tagine.

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You can prepare Moroccan Lamb Tagine using 20 ingredients as well as 6 actions. Below is just how you prepare.

Preparation To Make of Moroccan Lamb Tagine

Directions. 1 kg of mutton or normal stewing lamb/beef.
Detaile. 2 tablespoons of Extra virgin olive oil.
Instructions. 1 of onion, finely chopped.
Guidelines. 1 handful of fresh coriander.
Instructions. 1 can of chickpeas, drained.
Directions. 1 can of chopped tomatoes.
Step by step. 300 ml of vegetable or beef stock.
Instructions. 100 g of prunes, stoned and roughly chopped.
Instructions. 2 tablespoons of flaked almonds.
Directions. to taste of Salt.
Detaile. to taste of Black pepper.
Detaile. 1/2 teaspoon of brown sugar.
Guidelines. 1/2 teaspoon of sesame seeds.
Guidelines. 1/2 of garlic flakes.
Guidelines. 1 tablespoon of ground cumin.
Step by step. 1 tablespoon of ground cinnamon.
Directions. 1 tablespoon of powdered beef stock.
Detaile. 1 tablespoon of dried oregano.
Detaile. 1/2 teaspoon of ginger.
Guidelines. 1 of lemon/lime juiced.

This Is To Make Moroccan Lamb Tagine

Mix all the spices together in a small bowl to make the spice rub..
Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight..
Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes..
Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours.
Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart..
Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous..