Morocco is an amazing place for food. Flavourings include cinnamon, dried fruits, and sugar, and each dish is a delight both to cook and to eat. This Moroccan Lamb Casserole, sometimes called Moroccan Lamb Tagine, is probably the most well known of Moroccan dishes, eaten all over the world in restaurants of all types.
As with many casseroles, quite cheap meat can be used in this, since the slow cooking makes it very soft and tender, while retaining the flavour. Our recipe uses both apricots and sultanas, which flavour the sauce making this sweet and delicious.
Moroccan Lamb Casserole Recipe – Ingredients
- 2 Tablespoons Olive Oil for cooking
- 1 shoulder of Lamb, deboned and diced
- 1 Onion – peeled, and diced.
- 1 Carrot – peeled, and diced.
- 1 tablespoon Cinnamon powder
- 1 teaspoon Dark Muscavado Sugar
- 200g Dried Apricots
- 200g Sultanas
- 1 bottle Red Wine
- Salt and Pepper
Moroccan Lamb Casserole Recipe – Method
- Heat the oil in a casserole dish and add the onion and carrot. Heat until onion is soft, but not brown.
- Toss the lamb in seasoned flour (flour with salt and pepper in). Add the the lamb and cook for 5 minutes
- Pour in enough wine to cover the ingredients (approximatly 3/4 of the bottle). Cook until simmering.
- Add all other ingredients, stir well, and transfer to an oven pre-heated to 160c.
- Cook for approximately 2 hours until lamb is soft and tender.
This is perfect served with mashed potato or even on it’s own in a bowl. For a truly authentic feel, serve with cous cous, and a dip made from yoghurt mixed with fresh mint leaves.Serve while still hot, and enjoy!