Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. This Moroccan Lamb Tagine recipe will grab your senses and whisk you away to the sights, sounds and smells of the Medinas of Morocco and north Africa.
Our Moroccan tagine sauce was prepared from Saida’s family recipe with a north African spice blend, tomatoes, onions, carrots and aubergines. Rub the sauce into the lamb shoulder to infuse the amazing flavours. This is then slowly braised with the vegetables, apricots and preserved lemons for a deliciously authentic one-pot meal.
Traditionally slow cooked in an earthenware pot, this tagine can be made in any lidded casserole pot you can put in the oven. Here, I’ve served the tagine traditionally with couscous, it is equally good with rice (plain or jewelled) or a slice of fresh sourdough to soak up the cooking juices.
Add some fresh or powdered chilli to spice up your Saida’s Kitchen Moroccan tagine sauce to your liking.
- 1 jar of Saida’s Kitchen Moroccan tagine sauce
2 tbsp olive oil or rapeseed oil
2 medium onions peeled and thinly sliced
2 garlic cloves, crushed
1 small piece of ginger, crushed
1 tbsp of sweet paprika powder
1 shoulder of lamb, cubed or with bone – optional
200ml vegetable stock
Skin of half a preserved lemon, sliced
100g garden peas or chickpeas – optional
100g carrots cubed
100g potatoes cubed
1 medium red bell, sliced in squares
Fresh, flaked, or powdered chilli (optional)
Handful fresh parsley roughly chopped
Handful roasted almonds.
- Heat the oil in a large (lidded) casserole on the stove top at medium heat and add the slided onion.
- Rub the garlic, ginger and paprika into the lamb shoulder, and place on top of the onions.
- Add the vegetable stock, bring to the boil, turn down the heat and simmer gently for 15 minutes and, if needed, add a splash of water if the vegetable stock evaporates.
- Add SAIDA’S KITCHEN Moroccan tagine sauce, carrots and cubed potatoes and cover to cook. When the vegetables are tender add the garden peas, peppers and stir so they are covered with the sauce. Sprinkle with chilli according to your desired level of heat and check and adjust the seasoning with salt as required.
- Garnish with preserved lemon, fresh parsley and roasted almonds and serve in shallow bowls with the plain couscous or rice