How to make Moroccan Lamb Tagine cooked in Max Tan's Kitchen

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is leaner, and beef chuck is often less expensive.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots provide a lighter flavor, while raisins are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

Start marinating the meat the night before by combining orange juice and olive oil in a large bowl.

Crush the garlic, chop it roughly, and add it to the bowl.

Add ginger, coriander, and cinnamon to the marinade and mix well together.

Turn the chunks of lamb in the marinade, cover the bowl with cling film, and leave to marinate in the fridge overnight.

Soak saffron in hot water, cover, and set aside.

Prepare the chicken stock.

Remove the lamb from the marinade and get all your ingredients ready before preheating the oven.

Check whether the pan is hot enough for frying.

Once the pan is ready, add the lamb and start browning the meat, searing and caramelizing on both sides.

Once ready, lift the lamb and place it into the tagine or casserole dish.

Sprinkle salt and pepper over the lamb.

Lower the heat slightly and add the onions, cooking gently until ready.

Once the onions are ready, add them to the casserole dish.

Add rinsed lentils, sprinkle with salt and pepper again, and add chopped apricots.

Add the soaked saffron and dissolved chicken stock cube to the tagine dish.

Add canned tomatoes and reserved marinade to the tagine dish.

Cover and cook for 2 and a half hours in a preheated oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens