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Lamb, fig and almond tagine

  • 0:20 Prep
  • 2:00 Cook
  • 6 Servings


  • 85g (1/2 cup) blanched almonds
  • 1 tablespoon ghee or olive oil
  • 2 brown onions, thinly sliced into rings
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 1 cinnamon stick
  • 1 tablespoon ground cumin
  • 2 teaspoons ground paprika
  • 1/2 teaspoon saffron threads
  • 2kg butterfly lamb leg, excess fat trimmed, cut into 3cm pieces
  • 250ml (1 cup) Massel chicken style liquid stock (see note)
  • 375ml (1 1/2 cups) water
  • 250g pkt dried figs
  • 1 tablespoon honey
  • Fresh coriander sprigs, to serve


  • 1
    Preheat oven to 180°C. Place the almonds on a baking tray. Bake for 6-8 minutes or until toasted. Set aside to cool.
  • 2
    Meanwhile, heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook the onion, stirring, for 5 minutes or until soft.
  • 3
    Add the garlic and ginger. Cook for 1 minute or until soft. Add cinnamon, cumin, paprika and saffron. Cook for 30 seconds or until aromatic. Add the lamb and toss to coat.
  • 4
    Add stock and water. Bring to the boil. Reduce heat to low. Cover. Cook for 1 1/2 hours or until lamb is tender.
  • 5
    Stir in the figs and honey. Cook, uncovered, for 15 minutes or until the figs are plump and the liquid reduces and thickens slightly.
  • 6
    Top with almonds and coriander.

Source: taste.com.au


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