Lamb Tagine

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Paul Jobin


  • 2 Tbsp Olive Oil
  • 2 kg  lamb pieces
  • 2 Onions, peeled & thinly sliced
  • 4 cloves Garlic, peeled & minced
  • 1 Tbsp Ground cumin
  • 1 Tbsp Paprika
  • 1 tsp Planet Organic Turmeric
  • 2 tsp Fresh ginger, peeled and grated
  • ½ tsp Planet Organic Chilli, fl akes
  • ¼ tsp Cardamom seeds, ground
  • 2 cups Imagine Free Range Chicken Broth
  • 1 can Ceres Organics Chopped Tomatoes
  • 2 Tbsp  Tomato Paste
  • 1 cup  Dried Figs, cut in half
  • 1 cup Dried Apricots, cut in half
  • Sea Salt
  • white ground pepper
  • 2 cups Ceres Organics Inca Red Quinoa cooked
  • big handful fresh basil, coriander and
  • mint leaves




1 . Preheat the oven to 180 C. In a heavy-based frying pan heat olive oil and brown
the lamb pieces. Remove and place in a large casserole.
2 Stir onions and garlic in the saucepan for
about 5 minutes until limp.
3 Put in all the spices and fresh ginger and stir for another
4 Add spice mixture to the lamb in a casserole. Stir in
chicken broth, chopped tomatoes (including juice), tomato
paste, fi gs and apricots.
5 Cover and cook in the oven for 1 1/2 hours.
6 Season with salt and pepper then fold in the cooked red
quinoa and fresh herbs.
7 Serve with a dollop of Tahini Sauce


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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