Simple Dinners: Lamb tagine

With minimal ingredients and straightforward steps, you can experience the rich flavours of a traditional North African tagine dish prepared using our sous vide Braised Lamb Shoulder.

50 mins

2-3

Easy

• 1 pack Field & Flower Braised Lamb Shoulder (350g)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 can (400g) diced tomatoes
• 120g chicken broth
• 60g dried apricots, chopped
• Fresh cilantro or parsley, chopped (for garnish)
• Serve with couscous or rice

1. In a tagine or a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened and translucent. Stir in minced garlic and sauté for an additional minute.

2. Stir in ground cumin, salt, and pepper. Sauté briefly until fragrant.

3. Add diced tomatoes (with their juices) and vegetable or chicken broth to the tagine. Stir to combine and bring to a gentle simmer.

4. Place the braised lamb shoulder into the tagine, nestling it in the tomato mixture.

5. Cover the tagine and let simmer over low heat for about 30 minutes. This allows flavours to meld and the lamb to absorb the aromatic spices.

6. Sprinkle chopped dried apricots over the tagine. Cover and continue to simmer for an additional 10 minutes, allowing apricots to soften.

7. Serve the lamb tagine over cooked couscous or rice. Garnish with chopped fresh cilantro or parsley.

Part of our Simple Dinners Braised Lamb Shoulder recipe series. See our other recipes here:

Lamb rogan josh curry
Coconut lamb & mango pilau