Lamb Tagine



  • Spice bundle:
    • 2 green cardamom pods
    • 1 star anise
    • 1 pinches crushed red pepper flakes
  • Tagine:
    • ½  tablespoon coriander seeds
    • ½  tablespoon cumin seed
    • 1tspn ginger
    • 1kg boneless lamb shoulder (cut into 1-inch cubes)(Karoo lamb)
    • Sea salt and freshly ground black pepper
    • 40ml olive oil
    • 1 whole heads garlic cut in half crosswise
    • 2 carrots, cut into 3/4-inch pieces
    • 2 celery stalks, cut into 1/2-inch pieces
    • 1 medium onions, cut into 3/4-inch dice(RED)
    • 100ml cup red wine vinegar
    • 35ml all-purpose flour
    • 2 cups chicken stock(Ina Paarman)
    • 1.5 cups water
    • 3 plum tomatoes, roughly chopped
    • 1 lemon, zest removed with a sharp knife
    • ½ cup chopped cilantro leaves
    • ½ cup parsley
    • 1 teaspoons Moroccan preserved lemon peel
    • 1/4 cup slivered almonds, toasted
    • 1 tablespoon MRS BALLS CHUTNEY(peach & apricot)
    • 2 bay leaves
    • 100g Blanched Almonds
    • 250g Couscous



  1. Prepare the spice bundle: On a small square of cheesecloth, combine the cardamom seeds, star anise and red pepper flakes. Tie the cloth into a bundle with a piece of kitchen twine.
  2. Toast the spices:  Place the coriander and cumin seeds in a heavy skillet.  Toast the spices over medium heat for 2 minutes, shaking the pan continuously so they don’t burn.  Let cook.  In a spice grinder or coffee mill, grind the spices to a powder.
  3. Brown the lamb:  Season the lamb with salt and pepper.  Heat the oil in a large, heavy Dutch oven over high heat.  When the oil begins to smoke, add some of the meat in a single layer.  Cook until nicely browned on all sides.  Transfer the meat to a bowl and repeat with the remaining meat.  Add the ground spice mixture and garlic and cook for 1 minute.  Preheat oven to 350 degrees F.
  4. Cook the stew:  Add the carrots, celery and onions.  Cook until the onions are translucent, about 15 minutes.  Add the vinegar and cook, scraping the bottom of the pan, until the vinegar evaporates.  Sprinkle the flour into the pan and cook for 2 minutes, scraping the bottom of the pan.  Add the stock, water, tomatoes, lemon zest, and spice packet and Mrs Balls Chutney.  Bring to a simmer.
  5. Bake the stew:  Cover the pot loosely to let steam escape.  Cook for about 1.5 hours, or until the meat is for, tender and the liquid is reduced and somewhat thickened.  Discard the spice bundle and the garlic bulbs.  Stir in the cilantro.
  6. To serve:  Transfer to a serving bowl and sprinkle with the preserved lemon peel.  Scatter the almonds on top.  Serve hot alongside couscous and chickpeas.