Masterclass | Mastering Curries & Tagine Cooking | Lamb Tagine

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck offers a more affordable option.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and nutrition at a lower cost.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs offer a similar sweetness, while raisins are often less expensive.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock can be healthier, while seasoned water is a budget-friendly alternative.

Heat half the oil in a large pan over medium-high heat.

Season lamb with salt and pepper, add to pan in batches, cook for 5 minutes, turning or until caramelised.

Add remaining oil, garlic, onions, carrots, celery, rosemary, thyme, and mushrooms.

Sauté for 5-8 minutes, or until softened and caramelised.

Add red wine to deglaze pan.

Add crushed tomatoes and stock, bring to the boil, reduce heat and simmer for 3-3 ½ hours.

To serve: on tagliatelle pasta and garnish with fresh basil.

Cooking Techniques

Spice Level:

Allergens