Despite the name, you don’t need a traditional tagine to make this spiced Moroccan stew; a dutch oven and a few hours to allow the meat to become meltingly soft and tender. We love it served with cauliflower rice and a smattering of fresh herbs and toasted almonds. Needless to say, this dish tastes even better the next day.
- 1kg of grass-fed stew lamb, cut into chunks
- 2 large bown onions, sliced finely
- 4 cloves of garlic, crushed
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 5 tablespoons ras et hanout
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of ground cardamom
- 3 tablespoons of freshly grated ginger
- 500ml of The Stock Merchant Beef Bone Broth or Grass-Fed Beef Stock
- 800g diced tomatoes
- 1 large zucchini, chopped
- 1/2 cup dried apricots
- handful of chopped parsley and/or coriander, to serve
- handful of green olives, to serve
- handful of sliced and toasted almonds, to serve
- Rub a good glug of oil, garlic and spices on meat. Cover in a bowl and allow to marinate in the refrigerator for a few hours, ideally overnight.
- Preheat oven to 160 degrees. Heat a little oil in a large dutch oven. Add the meat and the onions and toss about the pan, searing the meat and softening the ovens.
- De-glaze the pan by pouring over the stock and scraping the brown bits off the bottom of the pan . Add the tomatoes and a good pinch of sea salt. Bring the pot to the boil then reduce the heat immediately. Throw in the dates and zucchini.
- Cover with a tight fitting lid and put in the oven for an 2-21/2 hours, checking to make sure that the meat is submerged. Allow to cook until the meat is fall-apart tender.
- Serve with cauliflower rice, with the olives, almonds and fresh herbs scattered across.