Lamb Tagine - Standard Recipe

Dish name : Lamb Tagine

A tajine or tagine is a maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa.Maghreb means ‘the west’.Tagine is an Arabic dish originated from the west - Morocco /Tunisia /Algeria /Libiya
Ingredients for 10 portions

Qty Unit Description
For marination
1.8 KG Lamb cubes
0.05 LITRE Olive oil
0.01 KG Chilli powder
0.01 Kg Cumin powder
0.02 Kg Paprica powder
0.01 KG Ginger powder
0.001 KG Safron
0.01 KG Salt
0.005 KG Black pepper powder
Vegetables
0.12 KG Rough sliced onions
0.05 KG Coriander leaves chopped
0.12 KG Diced tomatoes
0.15 KG Potatoes cut to wedges
0.1 KG Carrots cubed
0.075 KG Prunes whole

Method:

  • Marinate the lamb and keep aside for 30 mins
  • In a tagine pot transfer the marinated lamb and sear it
  • Add all vegetables and cook for 1 hr
  • Add prunes and simmer for 30 mins.

Tagine is served over couscous or along with Moroccan khubz (bread)