Foodie Friday: how to make a Moroccan lamb tagine

Finding diverse but healthy meals that children will enjoy can be difficult. By expanding children’s pallets at an early age you help to eliminate fussy eating habits, which will give them the best start in life.

This can prove a difficult task for working mums, with convenience often ruling over the healthiest options. We thought we’d share this yummy Moroccan lamb tagine recipe with you, it’s quick to prepare, easy to cook and delicious every time!

While many mums may feel daunted at the thought of spice, with a little helping hand from Schwartz, you eradicate the risk of making the tagine too spicy, and remove any stress from the cooking procedure.

This delicious and mild recipe is guaranteed to be a family favourite. Children will love the sweet edge from the fruit and honey, whilst mothers will love the healthy benefits of tagine cooking. This dish is also remarkably cheap and can be forgotten about once prepared, leaving mums with more time to spend precious moments with their families.

Top tip
If you don’t have a tagine pot, substitute for a slow cooker. High for four hours, or low setting for eight to nine hours. The latter is an ideal option for time efficiency; you can prepare the dish the night before, refrigerate and pop in the slow cooker the morning after. The dish will be ready for you once the home time school run is complete. Better still there are minimal dishes involved in this recipe, meaning less washing up. Bliss!

Be one step ahead, have your equipment to-hand to save time and stress. To make this yummy Moroccan lamb tagine you will need:
• A tablespoon for measuring
• A tagine (If you don’t have a tagine, you will need a frying pan and a slow cooker or casserole dish)
• A sharp knife for slicing

• 1 tbsp. olive oil or vegetable oil
• 1 white onion, sliced
• 450g (1lb) of diced lamb
• 1 ½ tbsp. Schwartz Perfect Shake Moroccan Herb & Spice Blend
• 200g (7oz) of chopped tomatoes, tinned are ideal
• 300ml (½ pint) water
• 50g (2oz) dried apricots or sultanas
• 1 tbsp. of runny honey

1. Heat the oil in the tagine base (or a frying pan) over a medium heat and fry the onion for 3-4 minutes, until softened and lightly golden brown.
2. Add the diced lamb and cook for a further 4-5 minutes, to brown the meat and add an extra depth of flavour.
3. Add the remaining ingredients, stir and bring to a gentle simmer.
4. Reduce the heat to the lowest setting, cover with tagine lid and cook gently on the stove top for 1 hour and 15 minutes, stirring occasionally. If you haven’t got a tagine, at this stage transfer the mixture into a slow cooker dish and cook as instructed above, or into a covered casserole dish on 190°C for 1 hour and 30 minutes.

Serving suggestion
As tagines are perfect all year around, it is equally as delicious with warming rice as it is with a fresh side salad with naan or pitta breads.

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