Moroccan slow lamb

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Serves: 4

By chuggabopps

(1 Vote) 1


  • 1 onion

  • 400g chopped tomato

  • 2 celery stick

  • 1 tsp harissa paste

  • 1 lamb stock cube

  • 1 handful dates chopped

  • 1 lamb shank

  • 1 1/2 tsp tagine spices


  1. Sweat off onion in the oil in a heavy bottom pan/casserole dish on hob, and plonk lamb shank in to sear the outsides on full heat.
  2. Grab the bone to pull the seared meat out to sit on a plate while you make the sauce.
  3. Add tinned tomatoes (one or two tins depending on how far you want the dish to stretch) cubes of celery, dates, harissa paste, oxo and spices (maybe 1 + 1/2 tsps here) and if the tinned toms are chunky I mash them down a bit whilst mixing.
  4. Place meat into sauce, put on lid and lowish oven (150C) for at least an hour and a half.
  5. Next remove the meat from the sauce and carve the spiced meat off the bone into nice chunky bits. I leave the fat on because it flavours the sauce nicely.
  6. Then whilst liquid still hot, stir the chunks in.

Additional Information

  • lamb

  • Make Ahead

  • Meat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

  • moroccan

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  • chuggabopps 01/02/08 12:36

    got reduced lamb on special at Morrisons - dont often buy lamb cos of price but this seemed to stretch it out to justify the cost. Seemed more tasty second day (I usually cook for two days portions with stews), so would recommend cooking in advance. I serve with either sliced new potatoes, rice or cous cous. Warming, filling, tasty and not too calorific. Please try it.