Moroccan Lamb Tagine

A rich and spicy traditional North African casserole, slow cooked and brimming with flavour.

Country of Origin:
Preparation Time: 30 Minutes


Lamb (cubed)    200 grams 400 grams 600 grams
Red Pepper (diced)     50 grams 100 grams 150 grams
Onions (sliced)    50 grams 100 grams 150 grams
Tomato Paste    40 grams 80 grams 120 grams
Garlic Powder    3 grams 6 grams 9 grams
Fresh Basil (shredded)    20 grams 40 grams 60 grams
Vegetable Oil    10 ml 20 ml 30 ml
Water    250 ml 500 ml 750 ml

1. Heat the vegetable oil in a frying pan and fry the sliced onions with the garlic for 5 minutes. 2. Add the lamb and diced peppers. 3. Stir in the tomato puree, water and shredded basil. 4. Transfer to a casserole dish and bake in a moderate oven at Gas Mark 4, 180°C for 2.5 hours or until the meat is tender.

Serving Suggestion

Serve with cous cous.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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