A little spice is nice; Day 18

Well, welcome back!

How nice to see you for the ?th time. I hope wherever you are in the world that you are ready to travel with me to the beautiful country of Morroco.

Morroco is known for it’s amazing food. Situated on the North- West of Africa, Morroco is place where cosmopolitan living and tradition meet in a harmonious mix of colour, spice and beauty.

I do not own this image – you can find it here: http://www.dontflygo.com/2013/04/26/the-top-5-places-to-visit-in-morocco/

Today I will be sharing dish number 2 from our dinner party; Moroccan Lamb.

The delicate combination of flavours in the dish will make you want to keep on eating it!

Morrocan Lamb Tagine


Moroccan Lamb

Serves: 5 – 6


800g Lamb Meat (Can be shoulder chops, neck chops, lamb shanks or diced lamb)
1 Tbsp of Olive Oil
2 Red onions
4 cloves of garlic
2 teaspoons cumin
1 tsp of Paprika
1 tsp of Tumeric
2 Cinnamon sticks
1/4 cup of whole apricots
1/4 cup of sultanas
1/4 cup of whole dates
1 – 1 1/2 tsp of salt
1/2 teaspoon of ground black pepper
1 Tbsp of Maple Syrup or brown sugar
1 can of chopped tomatoes
1 cup of chicken or beef stock
1 Can of Chickpeas (drained)
300 grams of Cous Cous


  1. Finely chop the onions and garlic:
  2. Measure out all the spices and place in a bowl ready for the next step.
  3. Pre-heat the oven to 170°C.
  4. Heat a pan over a medium heat, add some olive oil and then when it is slightly smoking add the lamb.
  5. Cook only until the lamb is just becoming brown, then remove from heat and place in the casserole dish for the oven.
  6. Add a little more oil to the pan, then add the onions, garlic, salt, pepper and spice mix.
  7. Cook this until it becomes aromatic, then add the tomatoes and maple syrup, Take off the heat, and pour over the lamb.
  8. Stir to combine, then add the stock and dried fruit to the casserole dish.
  9. Stir the dish a little, then place in the oven.
  10. Cook for approximately 1 and a half hours.
  11. Remove and add the chickpeas, then cook for a further half an hour.
  12. In a large bowl, add the cous cous.
  13. Boil some water, then pour the water over the cous cous until it is covered with the water.
  14. Place a plate over the top and leave for 3 – 5 minutes.
  15. Remove the Lamb tagine from the oven, leave to cool for 5 minutes
  16. Then finally serve cous cous into a bowl and top with the lamb tagine

Bon Appetit!

This dish makes a wonderful winter meal, and can also be cooked in a slow cooker.

Tune in for more exciting recipes tomorrow !

– Ginga Musings

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