Serving suggestion: Couscous, rice pasta, pasta, rice or mash
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.
4 in stock
For this sweet, rich Moroccan tagine classic, we use farm-raised indigenous Pedi lamb on the bone, which we first marinate in our own blend of freshly ground spices, including our own spice blend of Ras-el-hanout, for 24 hours. We then cook it in a farm-made lamb stock together with almonds, raisins and pomegranate syrup (which we make ourselves at the farm). Due to its richness, a little, with couscous, goes a long way especially if served with steamed vegetables.
My husband did not like it and he is a huge stew fan. He thought maybe if you took the bone out it would be better. He doesn’t like pomegranates so that could have added to his dislike of the dish
As usual the food was very flavourful. I added Greek yoghurt after it was heated. Would’ve preferred a little more lamb and less bone and gristle. Otherwise, extremely enjoyable,
Very tasty. Highly recommended. Unfortunately the portion size does not seem in keeping with the price of the dish.