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Recipe: Mrs Venter’s Divine Moroccan Lamb Tagine đź’›

This week’s cold front has officially arrived, and with it may have come a craving for comfort food that warms the bones and soothes the soul. Lamb is an expensive meat, however, if you feel like a real treat, Mrs Venter’s Moroccan Lamb Tagine (which was served as the main course at our Matric Dance last year) is a hearty, yet healthy, meal, perfect for a family supper on a chilly, Autumn evening.




  • 2 tspn olive oil
  • 2 finely diced onions
  • 3 gloves crushed garlic
  • 1 medium root fresh minced ginger
  • 2 tsp cayenne Pepper (10 ml)
  • 3 tsp turmeric (15 ml)
  • 2 tsp cinnamon (10 ml)
  • 3 tsp ground cumin (15 ml)
  • 2 tsp ground coriander (10 ml)
  • 1.4 kg lamb, cut into cubes (We used lamb stewing meat.)
  • salt and pepper, freshly ground to taste
  • 1 beef stock cube
  • 2 tins of chopped tomato
  • 500 ml boiling water
  • 150g dried apricots
  • 1 x tin of drained chickpeas
  • 50g toasted flaked almonds
  • fresh, chopped coriander for garnish


  • Heat a large casserole pot with the olive oil and sautĂ© onions, garlic and ginger for a few minutes, or until onions are soft and translucent.
  • Add cayenne pepper, turmeric, cinnamon, ground cumin and ground coriander. Fry for a further couple of minutes to release all the aromas from the spices.
  • Add lamb, season with salt and pepper and brown well. Add tinned tomato and beef stock (cubes mixed with 500 ml boiling water) and bring to a simmer.
  • Cover with lid and simmer gently for 2-3 hours or until lamb is soft and tender.
  • 30 minutes before the lamb is done, stir in the apricots and chickpeas and continue to cook until lamb is tender.
  • Garnish with fresh coriander and scatter over the toasted almonds just before serving.
  • Serve with couscous, pomegranate seeds and fresh mint mixed through, or rice.

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