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Moroccan lamb tagine

Antony Worrall Thompson
  • 120 minutes
  • Serves 4

INGREDIENTS

600 milliliters

Lamb stock

1

X shoulder of lamb

2 tbsp

Coriander

55 g

Dates

115 g

Dried apricots

2 tbsp

Flat leaf parsley

3 cloves

Garlic

1 1/2 tbsp

Ginger, ground

2

Onions, large

55 g

Sultanas or raisins

1 tbsp

Clear honey

2 tsp

Black pepper, ground

1 tsp

Cayenne pepper

2 tsp

Cinnamon, ground

1 1/2 tbsp

Paprika

1 tsp

Saffron stamens

1 tbsp

Turmeric

2 tbsp

Argan oil

2 tbsp

Olive oil

85 g

Almonds, flaked

570 milliliters

Tomato juice

2

X 400g tinned chopped tomatoes