Lamb and onion saffron tagine

From Cookipedia

This meat and onion tagine is reproduced courtesy of British Onions.

Lamb and onion saffron tagine
Servings:Serves 4
Calories per serving:933
Ready in:2 hours 15 minutes
Prep. time:15 minutes
Cook time:2 hours
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013

Best recipe review

Don't need a tagine


This cooked perfectly in a casserole dish Jerry


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 190C/375F/Gas No 5


  1. Heat 2 tablespoons oil in a pan & fry the lamb until browned.
  2. Remove from the pan.
  3. Heat the remaining oil & fry the onion & garlic for 10 minutes until softened.
  4. Add the ginger & cook for 1 minute.
  5. Add the cinnamon, saffron, tomatoes & stock.
  6. Bring to the boil, remove from the heat & add the lamb. Cook for 1- 1½ hours until tender.
  7. Heat the butter & fry the almonds for 1 minute until golden brown, add the cranberries.
  8. Serve the tagine with couscous & almonds, cranberries & coriander on top.

See also

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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