Ok…disclaimer. This wasn’t cooked in a tagine, so technically it’s only really a lamb stew. But, let’s face it: ‘lamb tagine’ not only sounds better, but it was the aim when making this, impeded only by the lack of a tagine in our house.
I made a Ras el Hanout spice mix, which I marinated the lamb chunks in. I browned the lamb with onions and garlic, before adding some vegetables for a bit of extra bulk (we didn’t have much lamb on hand!) – mainly eggplant and carrot. After this had cooked through most of the way, I added a variety of dried fruit: prunes, apricots and figs.
We had this with quinoa and a quick cauliflower tabbouleh, garnished with pomegranate arils and pistachios. And, of course, something green…which usually happens to be spinach as there isn’t much variety in this dust-bucket!