"Lamb Tagine"
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Lamb Tagine


  • 15 mls olive oil
  • 250 g stewing lamb - you can use neck or shoulder
  • 15 mls cumin seeds
  • 2.5 mls cayenne pepper
  • 5 mls dried mint
  • 5 mls dried rosemary
  • 15 mls tomato paste
  • 1 handful fresh coriander roughly chopped for garnishing
  • cous cous for serving


  • heat the oil in a tagine or casserole dish
  • seal the lamb
  • once the lamb is brown add the dried spices, herbs and tomato paste
  • add ½ a cup of water, cover and cook until the lamb is soft, checking every now and then to make sure there is enough liquid in the pot
  • prepare your cous cous
  • stir the coriander into the lamb and serve