Main Meals Recipes

Moroccan lamb tagine with The Spicery

A few months ago one of my very dear friends sent me a surprise package in the post from The Spicery. For those who haven’t heard of The Spicery before, they send out recipe kits with herbs and spices so that all you need to do is follow the instructions and add the contents of the kit to the pan. This is my kind of cooking!

Last night we finally got around to using the recipe kit and I only wish we’d used it sooner. We made Moroccan Lamb Tagine and it was delicious! Recipe below, as supplied by The Spicery.

Lamb tagine with cous cous and toasted almonds

Ingredients (serves four)

600g of diced lamb
1 large onion
4 cloves of garlic
400g of tinned tomatoes
1 lemon
250g of cous cous
Olive oil
A handful of dried fruit – we used apricots but raisins and dates will work too
A handful of almond flakes

The Spicery


Thinly slice the onion and fry in 2 tbsp of oil until they are melting and soft. Add the garlic, meat and ‘Tagine Spices’ supplied by The Spicery. Stir together to coat everything in the spice mix.

Lamb and onions

Add the tomatoes, a handful of dried fruit, 200ml water, the juice of half a lemon and 1 tsp of salt. Cover and cook over a medium heat for 45 minutes until the sauce is rick and thick, and the meat is cooked through.

Lamb and onions with spices

Combine the dry cous cous with ‘Cous Cous Seasoning’ and the lemon zest in a bowl. Pour over just enough boiling water from the kettle to just cover, then leave to absorb the liquid. Fluff it up with a fork and add a squeeze of lemon.

Lamb tagine, nuts and cous cous

Cous cous with mint and lemon

Toast the almond flakes in a dry frying pan.


Lamb tagine

Sprinkle the tagine with the toasted nuts and serve with the cous cous.

Lamb tagine with cous cous and toasted almonds


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