How to make Lamb Tagine on the AGA

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.

Add a good glug of olive oil to the pan.

Chop and add 2 red onions to the pan; cook for about 4-5 minutes until softened.

Add garlic to the pan.

Add a good amount of black pepper.

Add 1 tablespoon of cumin, 1 tablespoon of ground cinnamon, 1 tablespoon of turmeric, and 1 tablespoon of paprika; stir and cook for a minute or two until fragrant.

Add tomato passata to the pan.

Add seasoned lamb to the pan and cook for about 5 minutes, stirring frequently to brown the meat.

Add 2 tins of chopped tomatoes and beef stock; swirl the stock in the tins to wash them out and add to the pan.

Add 1 tablespoon of sugar and roughly chopped sticky dates to the pan; stir well.

Bring the mixture to a boil, then cover and let it simmer for about 3 hours.

After cooking, taste and adjust seasoning with sea salt and a squeeze of lemon juice.

Strain and rinse a tin of chickpeas; add them to the pan and stir.

Cook for a further 30 minutes before serving.

Toast shelled pistachios in a fry pan and roughly chop them.

Prepare to serve with pistachios, pomegranate, coriander, parsley, couscous, flatbreads, and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens