OBE Organic

If Pigs Could

Longreach Organic Lamb

Bendele Farm

Moroccan Lamb Tagine

Moroccan Lamb Tagine

Moroccan Lamb Tagine

A delicious spiced lamb tagine, great to make in bulk on the weekends and freeze in batches. Warming and hearty, goes really well with a bowl of cooked rice.


Serves 6-8, Takes 3 hrs 


2 onions, sliced

4tsp ginger powder or finely grated

3 tsp cumin powder

1tsp nutmeg powder

4tsp turmeric

1tsp pepper

1kg diced lamb

3 lg Swedes, peeled & sliced into 1/8ths

3 carrots, peeled & chopped into 2cm rounds

3 parsnips, peeled chopped into 2cm rounds

2 small sweet potatoes, peeled & roughly chopped

2 handfuls of dried prunes

4 litres of stock

2 tins chickpeas, drained & rinsed well

3 lg zucchini, sliced into 3cm rounds



Prep all ingredients

Heat a large saucepan, medium heat, good glug olive oil, once hot add onions, cook for 2-3 minutes until fragrant

Add all the spices, cook for 1-2 minutes

Add lamb and brown for 5 minutes

Add all veg (apart from chickpeas & zucchini) & prunes

Add stock until everything is completely covered

Bring to the boil then let it simmer for 2h30, occasionally stirring.

Add chickpeas & zucchini, simmer for a further 30 minutes or more until lamb is tender.

Season with s+p, serve with rice.


Recipe and Photograph by Nutritionist Rosie Eyre of  By Rosie

Australian Organic Meat Co.