Lamb tagine rachel allen recipes

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A Month in Marrakesh – Review

A Month in Marrakesh – Review

Seffa with Stewed Fruit, Chorba, Sept Legumes with Couscous, Lamb and Prune Tagine and Mahallabia (milk pudding)
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Chicken and Couscous tagine with Chorizo

Chicken and Couscous tagine with Chorizo

The first was on Upper St, where I had a lamb and pumpkin tagine at Maghreb, which was very tasty, and one in Maison Touareg, on Greek St in Soho, where I had a delicious white fish tagine, with potatoes and peppers served with Tangy spicy sauce - this was really good
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Lamb tagine with lemon and pomegranate couscous

Add the lamb, along with the tomato paste, chopped tomatoes, and honey. If you'd rather cook this tagine in the oven instead of on the stove, preheat the oven to 160C/gas 2, and cook for another hour. Remove the lid, and continue cooking for 20-30 more minute, on a very gentle heat, until the tagine has thickened and the meat is tender. 5 kg lamb shoulder, cut into 4cm cubes