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Almonds Natural

Lamb tagine with apricots & almonds

Fire up your senses with the spicy flavours of a traditional Moroccan tagine


1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces
400ml chicken stock
2 tomatoes, coarsely grated
1 large brown onion, coarsely grated
4 garlic cloves, crushed
1 tablespoon honey
1 x 2cm cinnamon stick
85g (1/2 cup) dried apricots
85g (1/2 cup) pitted dates, sliced
25g (1/4 cup) flaked almonds
1/3 cup fresh coriander sprigs
Cooked couscous, to serve


Combine paprika, cumin, ginger, ground coriander and cayenne pepper in a glass or ceramic bowl. Season with pepper & salt. Add the lamb and toss to coat. Cover and place in the fridge overnight to marinate.

Preheat oven to 180°C. Transfer the lamb mixture to a 2.5L (10-cup) capacity ovenproof dish. Stir in the stock, tomato, onion, garlic, honey, cinnamon. Bake, covered, for 2 1/2 hours or until the lamb is almost tender. Stir in the apricots and dates. Season with salt. Bake, uncovered, for 45 minutes or until sauce thickens and lamb is tender. Toast the almonds in a large frying pan over medium heat for 3 minutes or until lightly brown. Sprinkle over the lamb and serve with the couscous.


6-8 people