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Moroccan Lamb Tagine
Simon Gault
08 September 2015
Ingredients
Ingredients
4 tbsp olive oil
1kg leg of lamb or shoulder, diced
1 large onion, finely chopped
7 tbsp Simon Gault – Rock the Casbah
Moroccan seasoning
400g can whole peeled tomatoes
3 tbsp Simon Gault – Don’t be Sheepish
Lamb Stock
500ml water
Pinch saffron threads, optional
Salt to taste
Ingredients
4 tbsp ground almonds
100g Dried Turkish Whole Apricots, halved
150ml boling water
2 tsp Simon Gault – Don’t be Sheepish Lamb Stock
2 large courgettes, cut into large pieces
1/4 butternut squash, peeled and diced
2 tbsp fresh parsley, chopped
2 tbsp cornflour
1 tbsp water
500g Couscous
2 tbsp Simon Gault – Don’t be Sheepish Lamb Stock
Instructions
Instructions
In a bowl and cover the apricots with 150ml boiling water and 2 teaspoons of Simon Gault Lamb Stock. Soak for 30 minutes.
Preheat the oven to 180°C. Heat 2 tablespoons of the olive oil in a flameproof casserole dish and brown the lamb in batches then set aside.
Add the remaining oil and onion and cook gently for 10 minutes until soft and golden. Add the Simon Gault Moroccan seasoning and then return the lamb to the casserole dish.
Add the apricots and their soaking liquid, canned tomatoes, water and stir in the Simon Gault Lamb Stock concentrate.
Instructions
Then stir in the saffron (optional), salt and ground almonds.
Heat to simmering point, cover and cook in the oven for 1 hour.
Add the courgettes and squash with a little extra water if necessary and cook with the lamb in the oven for a further 40 minutes.
Once the lamb and vegetables are cooked, remove from oven and place on a medium heat element. Mix the cornflour and water, pour into a tagine to thicken, mixing through. Cook gently for 10 minutes, lid off.
Stir through chopped parsley and season with salt and pepper to taste. Serve with the couscous.
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