Lamb Tajine


  • 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 jar Biagi organic 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 Carmencita black pepper


  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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