Moroccan Lamb Tagine

Prep Time


Cook Time

2-2.5 hours




11 tbsp Country Range Moroccan Spice Seasoning

450450 g diced leg of lamb

1 1 large onion, peeled and sliced

2 2 cloves garlic, peeled and crushed

150150 g Country Range Dried Apricots

400400 g Country Range Chick Peas, drained

600600 ml lamb stock

11 tbsp oil

fresh coriander, to serve

100100 g Country Range Flaked Almonds, browned, to serve

County Range Cous Cous

Multiply by
  • 1Heat the oil in a flame proof casserole dish, fry the onion for a few minutes until softened, stir in the garlic, Moroccan Seasoning and lamb and cook stirring until the lamb is browned.
  • 2Add the remaining ingredients. Cover the casserole and transfer to a pre-heated oven. Cook at 170°C/325°F/Gas Mark 3 for 2-2.5 hours until the lamb is tender (check there is sufficient liquid during cooking).
  • 3Garnish with coriander and almonds and serve with cous cous.