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Lamb Tajine

Lamb | Mains | Lamb & Mutton | Moroccan | Soup & Stew


600g Aussie lamb leg, diced 1 onion, cut into thin strips, (Julienne) 3 carrots, sliced 2 garlic cloves, minced
10 pcs Gourmet prunes, cut into pieces 10 pcs Gourmet apricots, cut into pieces 1 tsp turmeric 1 tsp coriander
1 packet tomato pulp 1 tsp cumin ½ tsp saffron 2 pcs pickled lemon skin, chopped
2 tbsp fresh coriander, chopped Pinch of Maldon sea salt Pinch of black pepper
Select Ingredients
  • 10X
    Frozen Australian Bone in Lamb Leg Cubes
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    Gourmet Turkish Apricots
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    El Doha Ground Coriander
  • 10X
    El Doha Ground Turmeric
  • 10X
    Mafa Adalia Lemons
  • 10X
    Maldon Sea Salt Crystals
  • 10X
    El Doha Ground Cumin
+ Add Selected Ingredients to Cart  EGP5060.00

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  1. Pre-heat oven to 200°C.
  2. Heat the oil in a casserole dish over medium heat. Add the onion & cook for 5 min. until soft. Add the garlic, pickled lemon skin & spices & cook for 1-2 min.
  3. Add the lamb & dried fruit to the casserole. Pour over the tomato pulp & stock, season well & bring to a boil.
  4. Put the lid on the casserole dish & transfer to the oven. Cook for 1 hour, stir the tajine & return to the oven, uncovered for 30 more min.
  5. Check the seasoning & consistency. Vegetables should be soft & sauce a little thick.
  6. Serve in a tajine plate & sprinkle chopped coriander on top. You can serve with couscous on the side.
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