Moroccan Lamb And Olive Tagine


Moroccan Lamb And Olive Tagine :


  • ¼ cup olive oil
  • 1 brown onion, halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • ¼ teaspoon ground ginger
  • 150g diced lamb
  • 1 teaspoon vegetable stock powder
  • 5 medium tomatoes, cut into quarters
  • 800g orange sweet potato, peeled, sliced
  • 400g can chickpeas, drained, rinsed
  • 1 medium lemon, thickly sliced
  • ½ cup green Sicilian olives
  • 1 tablespoon honey
  • Couscous, to serve


  • Step 1 – Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
  • Step 2 – Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.

Fred’s FruitOne Stop Shopping in Australia

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