This warming recipe is perfect to make a large batch, portion, pop in the freezer and you have a tasty dinner ready to go throughout the week!
We have utilised a lesser known cut of meat (the lamb neck) for this recipe and a Tagine is a great way to utilise cheaper cuts of meat, as the slow cooking means that the meat becomes really tender and tasty.
What is a Tagine (Tajine)?
A Tagine or Tajine is a famous Moroccan casserole named after the clay dish its cooked in and normally contains strong, fragrant flavours from spices and herbs.
What is a Tagine Dish?
A Tagine is a clay or ceramic dish that has a pointed fluted top, low sides and is circular in shape.
Can I use different meats in a Tagine?
Yes, you can! This also works really well with chicken, beef, fish and other lamb cuts too.
Can I use a different pot if I don't have a traditional Tagine?
Yes, if you don't have a traditional Tagine pot, then use a ceramic pot, just adjust the water as per the recipe instructions below - this is because a Tagine pot stops the steam for escaping, so if you use a pot with no lid, add more water to the recipe.
Lamb Neck Tagine
Paleo, Whole30, Keto, Gluten-Free, Dairy-Free
Makes 5 servings
Nutritional Info (Per Serving):
Calories: 309
Fat: 16.8g
Of which saturates: 5.8g
Carbohydrates: 7.1g
Of which sugars: 6.1g
Protein: 29.9g
What You Need (Ingredients):
- 2 tbsp Hunter and Gather Avocado Oil
- 700 grams grass-fed lamb neck
- 1 large onion, minced
- 2 cloves garlic, minced
- 1 can of organic chopped tomatoes
- 1 bottle Hunter and Gather ketchup
- 100 mls water or broth (if using a Tagine, 200mls if using a ceramic pot with no lid)
- 2 tsp Harissa paste
- 2 preserved lemons (salt & water), cut into quarters
- 1 tsp Pink Himalayan Salt
- ½ tsp Black pepper
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp cinnamon
- Optional: 8 dried apricots
What You Do (Method):
- Preheat the oven to 175 degrees.
- Heat a large oven safe casserole dish on the stove to medium heat and add the Hunter and Gather Avocado Oil.
- Dice the lamb neck into bite sized cubes. Add to the hot pan and sear on all sides (until brown).
- Add the chopped onions, garlic and all of the spices. Sauté for 2 minutes.
- Add the harissa, tomatoes, water or broth, ketchup, lemons, and apricots, if using.
- Bring to a boil and turn off the heat.
- Transfer the dish, uncovered (covered if using a Tagine) to the oven and bake for 1 hour or until the lamb is tender and delicious.
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