Recipes

You can use the recipe search box below to find some tasty new recipes.

Lamb tagine with figs and rosemary

Heat some olive oil in a tagine or large, heavy-based saucepan and fry the onions with the cardamom, cinnamon stick and the lamb for about 15 minutes, until golden brown.

Add the potatoes, a pinch of salt, and the figs to the pan. Add enough water to cover.

3 Strip the rosemary leaves from the stems, finely chop most of the leaves (save a few for garnish), and add to the pan. Cook over a low heat for about 40 minutes, until tender, then season to taste with salt and pepper. Garnish with the remaining rosemary leaves.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

Olive oil
2 red onions, cut into wedges
1 tsp ground cardamom
1 cinnamon stick
1 kg lamb shoulder, chopped
4 large yukon gold potatoes, cut into wedges
8 dried figs, halved
3 sprigs rosemary
Salt and black pepper

– Author –

View on author website Purchase Ingredients