Lamb Tagine

If you’re looking for a delicious, substantial dish for a family meal or a dinner party, you can’t go wrong with a tasty lamb tagine. This recipe’s easy to follow: toss the lamb in Middle Eastern spices, brown it in a casserole dish, and add characteristic dried fruit – apricots, sultanas and flaked almonds. After adding stock, tomatoes and some fresh herbs, the only other ingredient is time – let it sit in the oven till dinner.

Lamb Tagine
Ingredients: (Serves 4)

450 g lean diced lamb
1 tsp ground black pepper
3 tsp paprika
0.5- 1 tsp ground cinnamon
2 tsp turmeric
1 tbsp Flora Cuisine
1 Large onion
1 clove garlic
55 g dried apricots
25 g sultanas or raisins
25 g toasted flaked almonds
2 tsp honey
570 ml lamb stock
2 x 400 g tinned chopped tomatoes
2 tsp tomato puree
1 tbsp fresh coriander chopped ,to garnish
1 tbsp fresh parsley chopped , to garnish


Preheat oven to gas mark 3/170°C/150°C fan/325°F. Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly. Heat Flora Cuisine in a casserole dish, add in onion and garlic and fry until softened. Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then. Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.

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