SAIDA MIA cooking pastes are for scratch-cook recipes that take you on a culinary adventure around the fabulous flavours of Africa.
This Spiced Lamb Tagine will grab your senses and whisk you away to the sights, sounds and smells of the Medinas of Morocco and North Africa.
My SAIDA MIA Tagine Paste includes my family recipe North African spice blend that is rubbed into the lamb shoulder to infuse the amazing flavours. This is then slowly braised with the vegetables, apricots and preserved lemons for a deliciously authentic one-pot meal.
Traditionally slow-cooked in an earthenware pot, this tagine can be made in any large lidded casserole pot or pan you can use on your stovetop.
I’ve served the tagine traditionally with couscous, it is equally good with rice (plain or jewelled) or a slice of fresh sourdough to soak up the cooking juices.
All SAIDA MIA sauces and pastes have a gentle medium heat. Add some fresh or powdered chilli to spice them up to your liking.
Ingredients & Prep
- 1 jar of SAIDA MIA Spiced Tagine Paste
- 2 tbsp good quality oil
- 2 medium onions, peeled and thinly sliced
- 2 garlic cloves, crushed
- 1 shoulder of lamb
- 200ml vegetable stock
- Skin of 1 preserved lemon, sliced
- 100g garden peas
- 1 medium red bell, sliced
- 6 dried apricots, chopped
- Fresh, flaked or powdered chilli (optional)
- Handful fresh coriander or parsley, roughly chopped
- Handful roasted almonds, roughly chopped
Cook & Serve
- Rub the SAIDA MIA Tagine paste into the lamb shoulder, and set aside for 1 hour or more to allow the flavours to infuse
- Heat the oil in a large (lidded) casserole on the stove top at medium heat
- Add the onion and garlic, cook until softened
- Add the lamb shoulder and vegetable stock, bring to the boil, turn down to a gentle simmer for 1.5 hours
- Add the preserved lemon, garden peas, pepper, and apricots. Stir so they are covered with the liquid
- Sprinkle with chilli to suit your desired heat level and check and adjust seasoning
- Simmer gently for another half an hour
- Serve in shallow bowls with the couscous, rice or bread, garnished with the fresh coriander or parsley and roasted almonds