Lamb tagine with butternut


I think I need a bigger tagine. Or maybe I should get another one. Just hear me out…

These Moroccan-inspired dishes get better with time. Even if you cook it for 6 hours, you will not believe the feast it becomes when you leave it for 24 hours. The problem is that once you catch a whiff of those spicy aromas, there is no chance at all that you’ll be able to wait a whole day. You need a bowl chock full of couscous and lamb and butternut sprinkled with almonds and fresh coriander, and you need it now!

Now if I had a bigger or a second tagine – I can feast on it for two days. All in favour of this, raise your hand. Agreed then.




300 g lamb

1 onion, chopped

1 teaspoon cumin

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon paprika

1 teaspoon mustard seeds

Handful of fresh coriander, chopped

1 can chickpeas, drained

1 can tomatoes

500 g beef stock

200 g butternut, cubed

Handful of shaved almonds


1. Heat the base of the tagine and fry the onion in a splash of oil. Once the onions turn translucent, add the lamb and brown.

2. When the lamb begins showing colour, add the cumin, cinnamon, ginger, paprika, mustard seeds and fresh coriander and fry for another 5 to 10 minutes.

3. Add the beef stock, chickpeas and tomatoes. Close the tagine and simmer for 2 to 3 hours.

4. Add the butternut and simmer for another 2 to 3 hours.

5. Top with almond shavings and some more fresh coriander and serve with couscous.



2 thoughts on “Lamb tagine with butternut

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