Moroccan Lamb and Vegetable Tagine

Moroccan Lamb and Vegetable Tagine

Add lots of vegetables to make this tagine a really simple hearty supper.

To find out more about Mazola Corn Oil please visit our Product page.

Ingredients



4 tbsp Mazola Corn Oil
2 red onions, sliced
3 garlic cloves, chopped
1 tbsp ground ginger
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp ground turmeric
1.5 kg diced lamb
Salt and pepper
1 × 400g can of chopped tomatoes
6 dried apricots, roughly chopped
500 ml of beef stock
1 × 400g can of chickpeas, drained
1 yellow pepper, diced
1 aubergine, diced
8 mushrooms, quartered
1/2 a pomegranate (seeds removed for serving)
30g bunch of fresh coriander 
Bowl of fluffy couscous to serve

Step 1

In a large pan, heat the Mazola Corn Oil and add the sliced onions. Fry for 4-5 minutes until they start to colour. Adding the garlic and all the ground spices fry for 2 minutes, stirring as you go

Step 2

Season the lamb and add to the pot – cook for 5 minutes

Step 3

Add the chopped tomatoes, apricots, beef stock, chickpeas and vegetables. Give the mixture a good stir and leave to simmer for 3 hours, stirring every now and again and checking it hasn’t stuck to the bottom

Step 4

The sauce should be rich and the lamb juicy and tender. Taste the sauce and add more salt and pepper if needed. Serve with a sprinkling of coriander and pomegranate seeds, and a serving of hot fluffy couscous

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