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Lamb tagine with sun dried tomatoes


Rate this recipe 4.1/5 (14 Votes)


  • 3 1/3 lbs of mutton and lamb shoulder
  • scant 1/4 cup of cooking oil
  • 1/2 tsp white pepper
  • 1 tsp ginger
  • A little sachet of saffron pistils
  • salt
  • 3 onions, chopped
  • 20 ounces of water.
  • 3 cinnamon sticks
  • 6 sun dried tomatoes
  • 5 oz blanched almonds


Servings 8
Level of difficulty Average
Preparation time 30mins
Cost Average budget


Step 1

In a tagine or Dutch oven, brown meat in oil with salt, chopped onions, white pepper, ginger, saffron, then add water and cinnamon sticks. Cook until meat is tender and sauce is smooth.

Step 2

Arrange in a dish or tagine, meat and sauce, then garnish with sun dried tomatoes crushed almonds or sesame seed. Serve hot.


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