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Lamb, fig and almond tagine
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Discover delicious Moroccan cuisine in a traditional conical pot.
Ingredients:
  • 1 cinnamon stick
  • 85g (1/2 cup) blanched almonds
  • 20.00 ml ghee or olive oil
  • 2 brown onions, thinly sliced into rings
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 10.00 gm ground cumin
  • 5.00 gm ground paprika
  • 1/2 tsp saffron threads
  • 2kg butterfly lamb leg, excess fat trimmed, cut into 3cm pieces
  • 250ml (1 cup) chicken style liquid stock (see note)
  • 375ml (1 1/2 cups) water
  • 250g pkt dried figs
  • 28.60 gm honey
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat your oven to 180°C. Spread the almonds on a baking tray and bake for 6-8 minutes until they are beautifully toasted. Let them cool down before using.
  • While the ghee or oil is heating in a 28cm flameproof tagine over medium heat, cook the onion, stirring occasionally, for 5 minutes or until soft.
  • Sauté the garlic and ginger until softened, about 1 minute. Stir in cinnamon, cumin, paprika, and saffron; cook until fragrant, about 30 seconds. Add the lamb and mix well.
  • Pour in the stock and water, allow the mixture to reach a boil, then lower the heat, cover the pot, and simmer gently for 1 1/2 hours or until the lamb is perfectly tender.
  • Add the figs and honey into the mixture. Simmer without a lid for 15 minutes, or until the figs plump up and the liquid slightly thickens.
  • Garnish with almonds and coriander.

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