Moroccan

North African Lamb & Fruit Tagine

A fragrant North African tagine with tender slow-cooked lamb, Moroccan spices, sweet apricots and dates, finished with preserved lemon, coriander, and pomegranate for a perfect balance of savoury and sweet.

10 COVERS

This recipe features

INGREDIENTS – 10 COVERS

1400g Lamb – diced

400g Onions – diced

15g Garlic Puree

75g Olive Oil

150g Major Moroccan Mari Base (1)

150g Major Moroccan Mari Base (2)

10g 150g Major Chicken Stock

100g Can Chopped Tomatoes in juice

200g Apricots – dried – ready to eat

100g dates – dried – ready to eat

25g Pomegranate Mollases

15g Coriander – Freshly chopped

Cherry Tomatoes – roasted

Pomegranate Seeds – as required

2 Preserved Lemons - chopped

METHOD

  1. Mix the diced with Major Moroccan Mari Base (1)

  2. Put 15ml oil in a pan and put on high heat until oil is very hot, add a quarter of the lamb and brown well.  Remove with a slotted spoon and set aside.  Brown the remaining lamb in batches adding 15ml of oil each time.

  3. When all lamb is browned, turn heat to low and add remaining oil.

  4. Add onions and garlic, cook until soft but not brown.

  5. Return lamb to pan and stir, chicken stock, 350ml water, Major moroccan Mari Base (2), chopped tomatoes in juice and pomegranate syrup and stir well.

  6. Bring to the boil and season if required simmer for 1.5 hours or until the lamb is tender.

  7. Stir in apricots, prunes, preserved lemon and 10g of the coriander.

  8. Return to the heat and cook for a further 10 minutes.

  9. Garnish using the remaining coriander, cherry tomatoes and pomegranate seeds

ALLERGENS: N/A