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Member recipe

Lamb Tagine

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Serves 8


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  • 4 tbsp olive oil
  • 4 cloves garlic, crushed
  • 250g chopped onions
  • 2 tsp fresh ginger, grated
  • 1.5 tsp coriander seeds, crushed
  • 3 tsp cumin seeds, crushed
  • 1 tsp ground cinammon
  • 1.5kg lamb shoulder, cut into 4cm chunks
  • 1 tbsp tomato puree
  • 1 kg tomatoes, coarsely chopped (or 2 x 400g cans)
  • 2-3 tbsp honey


    1. Preheat oven to 160c/Gas mark 2. Heat the olive oil in a large casserole and add the garlic, ginger and spices. Season with salt and pepper, stir and cook over a low heat with lid on for 10 minutes until onions have softened.
    2. Add the lamb along with the tomato puree, chopped tomatoes and honey. Bring to a simmer, replace the lid and place the casserole in the oven for 2 hours.
    3. Remove the lid and continue cooking in the oven for a further 30 minutes until the tagine has thickened and the meat is tender. Season to taste and serve with couscous.

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