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Moroccan Lamb Tagine


1.4 kg lamb diced
50 grams Schwartz Moroccan Seasoning
4 tbsp oil
50 grams Schwartz Garlic in Oil
2 large onions, finely chopped
2 tins x 400g Newforge Chickpeas
250 grams sultanas
3 tbsp Rowse Honey
2 tins x 800g Newforge Chopped Tomatoes
25 grams Newforge Tomato Puree
750 ml lamb stock or vegetable stock
Fresh or dried coriander leaf, to garnish


Evenly coat the lamb in the Schwartz Moroccan Seasoning. Heat the oil in large casserole dish, add the Schwartz Chopped Garlic in Oil and onion and cook gently until softened. Add the lamb and cook for a further 8-10 minutes, until browned. Stir in the remaining ingredients and bring to the boil. Cover and place in a pre-heated oven at 170C, 325F, Gas Mark 3 for 2 hours or until lamb is tender, stirring half-way through. Stir through the coriander leaf and serve. Hint: Vegetarian, replace the lamb with 2 tins of mixed beans or diced par-boiled potatoes, reducing the cooking time to 1 hour.






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