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Easy Moroccan lamb tagine
Easy Moroccan lamb tagine
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Discover the flavorful secrets of Moroccan cuisine in a conical cooking pot.
Ingredients:
  • 36.40 gm olive oil
  • 1kg lamb leg steak or lamb rump steak, trimmed, cut into 4cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve
Instructions:
  • Preheat oven to 200°C. In a large, heavy-based saucepan or ovenproof casserole dish, heat 2 teaspoons of oil over medium-high heat. Brown one-quarter of the lamb for 4 to 5 minutes. Transfer to a bowl and repeat with remaining oil and lamb, adding more as needed.
  • Sautee the onion in the pan until tender, stirring occasionally for 3 to 4 minutes. Add garlic and cook for an additional minute. Then, add tomatoes and pumpkin, followed by returning the lamb to the pan. Increase the heat to high and bring to a boil.
  • After simmering, transfer the dish to the oven and gently cook until the meat is tender, about 1 hour. Stir in chickpeas and beans, then continue cooking for another 15 minutes until the beans are tender. Serve the flavorful stew in bowls, garnish with fresh coriander, and enjoy.

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