A delicous recipe for Lamb Tagine.


  1. Marinade 1kg lamb/chicken with 2 tablespoon of Ras-el-Hanout & 1 tablespoon of Harissa for 2-4Hrs.
  2. Fry 2 onions, add meat and ¼ cup chopped coriander.Sauté for 5 mins.
  3. Add 400g tinned tomato & 400ml stock. Bring to boil.
  4. Then simmer for 1.5Hr.
  5. Add 100g Prunes/sultanas, 2 tbsp of finely chopped Preserved lemons. Cook for further 45mins. Season to taste.

Other seasonal fruits and vegetables can be added. Okra and eggplant combination is recommended.


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