This dish is a burst of flavour in your mouth.

Yields6 Servings
Prep Time15 minsCook Time3 hrsTotal Time15 hrs 15 mins

THE LAMB, HERE’S WTF YOU NEED:
 2 tsp cayenne pepper powder
 2 tbsp paprika powder
 1 tbsp turmeric powder
 1 tsp fennel seed powder
 2 tsp cinnamon powder
 1 tbsp coriander powder
 1 tbsp black pepper powder
 1 tbsp ginger powder
 1 kg lamb shoulder, cubed
 olive oil
 2 large onions, finely sliced
 4 cloves garlic, crushed
 2 cups tomato juice
 4 large tomatoes, chopped
 1 tbsp lemon juice
 100 g dried apricots
 100 g dried prunes
 50 g raisins
 100 g almonds, peeled
 2 pinches saffron threads
 2 cups water
 2 cubes lamb bouillon
 ½ cup honey
 1 cup coriander leaves, roughly chopped
 salt to taste
ACCOMPANIMENT, HERE’S WTF YOU NEED:
 2 cups couscous
 1 tsp lemon juice
 4 cups lamb stock
 salt to taste
 1 cup pomegranate seeds
 1 cup yogurt

HERE’S WTF YOU DO:
1

Put the cayenne, paprika, turmeric, fennel, cinnamon, coriander, black pepper and ginger powder in a bowl and mix. Wash and completely pat dry your lamb. Place the lamb in a bowl and toss together with half of the spice mix. Cover and leave for 12 hours to overnight in the fridge.

2

When ready to cook, pre-heat your oven to 300°F. Get your lamb out to sit at room temperature.

3

Heat 3 tbsp of olive oil in a casserole dish, add the onions and on a low flame fry them till translucent. Then tip in the remaining spice mix and fry the onions till lightly golden browned (but soft, not crisp, almost caramelized.) Add in the crushed garlic and mix.

4

Meanwhile, in another pan, heat up more olive oil (be generous) and brown the lamb cubes. The lamb and onions should brown simultaneously. Add the browned lamb to the onion mix and stir. Simultaneously, add the tomato juice to the lamb pan and deglaze it. Pour the juices into the onion pan.

5

Give it a good stir, add the chopped tomatoes, lemon juice, apricots, prunes, raisins, flaked almonds, saffron, lamb bouillon cubes, water and honey to the pot. Bring to the boil, cover with a foil and the lid, place in the oven and cook for 2-2.5 hours.

6

Meanwhile, make your couscous. Place in bowl, mix with the lemon juice and pour the boiling hot lamb stock over it. Season with salt, cover and let sit for 10 minutes or until all the liquid is absorbed. Let it cool slightly, then mix in the pomegranate seeds, 1/4 cup coriander leaves and let it sit until ready to serve.

7

Meanwhile, mix 1/2 cup chopped coriander with yogurt, season with salt and set aside to chill in the fridge.

8

Serve up the lamb immediately, it should be tender AF with couscous and yogurt on the side. Garnish with the remaining coriander and stuff your fuckin face!

Ingredients

THE LAMB, HERE’S WTF YOU NEED:
 2 tsp cayenne pepper powder
 2 tbsp paprika powder
 1 tbsp turmeric powder
 1 tsp fennel seed powder
 2 tsp cinnamon powder
 1 tbsp coriander powder
 1 tbsp black pepper powder
 1 tbsp ginger powder
 1 kg lamb shoulder, cubed
 olive oil
 2 large onions, finely sliced
 4 cloves garlic, crushed
 2 cups tomato juice
 4 large tomatoes, chopped
 1 tbsp lemon juice
 100 g dried apricots
 100 g dried prunes
 50 g raisins
 100 g almonds, peeled
 2 pinches saffron threads
 2 cups water
 2 cubes lamb bouillon
 ½ cup honey
 1 cup coriander leaves, roughly chopped
 salt to taste
ACCOMPANIMENT, HERE’S WTF YOU NEED:
 2 cups couscous
 1 tsp lemon juice
 4 cups lamb stock
 salt to taste
 1 cup pomegranate seeds
 1 cup yogurt

Directions

HERE’S WTF YOU DO:
1

Put the cayenne, paprika, turmeric, fennel, cinnamon, coriander, black pepper and ginger powder in a bowl and mix. Wash and completely pat dry your lamb. Place the lamb in a bowl and toss together with half of the spice mix. Cover and leave for 12 hours to overnight in the fridge.

2

When ready to cook, pre-heat your oven to 300°F. Get your lamb out to sit at room temperature.

3

Heat 3 tbsp of olive oil in a casserole dish, add the onions and on a low flame fry them till translucent. Then tip in the remaining spice mix and fry the onions till lightly golden browned (but soft, not crisp, almost caramelized.) Add in the crushed garlic and mix.

4

Meanwhile, in another pan, heat up more olive oil (be generous) and brown the lamb cubes. The lamb and onions should brown simultaneously. Add the browned lamb to the onion mix and stir. Simultaneously, add the tomato juice to the lamb pan and deglaze it. Pour the juices into the onion pan.

5

Give it a good stir, add the chopped tomatoes, lemon juice, apricots, prunes, raisins, flaked almonds, saffron, lamb bouillon cubes, water and honey to the pot. Bring to the boil, cover with a foil and the lid, place in the oven and cook for 2-2.5 hours.

6

Meanwhile, make your couscous. Place in bowl, mix with the lemon juice and pour the boiling hot lamb stock over it. Season with salt, cover and let sit for 10 minutes or until all the liquid is absorbed. Let it cool slightly, then mix in the pomegranate seeds, 1/4 cup coriander leaves and let it sit until ready to serve.

7

Meanwhile, mix 1/2 cup chopped coriander with yogurt, season with salt and set aside to chill in the fridge.

8

Serve up the lamb immediately, it should be tender AF with couscous and yogurt on the side. Garnish with the remaining coriander and stuff your fuckin face!

MOROCCAN LAMB TAGINE

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