Original Moroccan Lamb Tagine

Original Moroccan Lamb Tagine
1/4 cup diced seeded chilli
1 teaspoon Greenfields Cumin seeds, toasted
1 teaspoon Greenfields Coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon Greenfields Paprika
1/4 teaspoon freshly ground Greenfields Black Peppercorns
1 teaspoon Greenfields Ras Al Hanout
2 garlic cloves, minced
1 (1 1/2-pound) boneless leg of Lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 Greenfields Cinnamon Stick
2/3 cup dried apricots, cut into 1/4-inch strips
1/4 cup minced fresh Coriander


  • Put all the ingredients in the earthenware,
  • Pour sunflower oil, mix and rub all the ingredients thoroughly onto the lamb shoulder.
  • Cover with foil paper and pierce some holes in the foil.
  • Place in the oven at 220C and leave for approx 4 hours until meat is tender.
  • Best served on a plate of easy cook fluffed cous cous.