- Prep Time:10 mins
- Cook Time:1 hr 25 mins
Moroccan Lamb Tagine
Words can hardly describe how scrumptious this aromatic Moroccan Lamb Tagine is. The meat is so tender it melts in your mouth along with the creamy added potato and assortment of fragrant spices. This dish will have you dreaming of escaping to Morocco.
Original recipe by BIRDS EYE | 1.8.15
+1 1 CAN (822g) EDGELL TINY TATERS
- 1 tablespoon oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 cup frozen Birds Eye Chopped Onions
- 1 clove garlic, peeled and crushed
- 750g diced lamb
- 2 cups chicken stock
- 410g can Leggo’s Tomato Puree
- 8 fresh dates, pitted
- ½ x 1kg packet frozen Birds Eye Country Harvest - Garden Mix
- 2 tablespoons chopped fresh coriander
Heat oil in a large saucepan add paprika, cumin, coriander and cinnamon. Cook over a low heat for 1-2 minutes or until fragrant. Add frozen Birds Eye Chopped Onions, garlic and diced lamb and cook for 4-5 minutes or until is meat browned.
Stir in stock, Leggo’s Tomato Puree and dates, simmer covered for 1 hour, stirring occasionally.
Add frozen Birds Eye Country Harvest Garden Mix.
ADD HALVED EDGELL TINY TATERS AND SIMMER UNCOVERED FOR A FURTHER 20 MINUTES OR UNTIL LAMB IS TENDER.
Serve in large bowls and garnish with coriander.
This dish is traditionally served with couscous.