Moroccan Lamb Tagine

Cooking Time
150 Minutes

Portions
2

Ingredients

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•   tbsp Country Range Moroccan Spice Seasoning
• g diced leg of lamb
• g large onion, peeled and sliced
• g cloves garlic, peeled and crushed
• g Country Range Dried Apricots
• g Country Range Chick Peas, drained
• ml lamb stock
•   tbsp oil fresh coriander, to serve
• g Country Range Flaked Almonds, browned, to serve County Range Cous Cous

• 1

  Step 1

  Heat 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.
• 2

  Step 2

  Add 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).
• 3

  Step 3

  Garnish with coriander and almonds and serve with cous cous.

Ingredients

• 1 tbsp Country Range Moroccan Spice Seasoning
• 450 g diced leg of lamb
• 1 g large onion, peeled and sliced
• 2 g cloves garlic, peeled and crushed
• 150 g Country Range Dried Apricots
• 400 g Country Range Chick Peas, drained
• 600 ml lamb stock
• 1 tbsp oil fresh coriander, to serve
• 100 g Country Range Flaked Almonds, browned, to serve County Range Cous Cous