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Moroccan lamb tajine

The tajine is the great Moroccan dish. The word “tajine” refers to the conical terracotta dish that is placed in the oven where meat dishes gently simmer, as well as what is being cooked in the dish. A tajine cooks diced lamb beautifully. For extra flavour, try on the bone. You can also add dried apricots and nuts for more sweetness and texture.


Serves 4


1kg 191172 Choice Cut diced lamb
2 teaspoons 164146 Cornish sea salt flakes
2 teaspoons 55771 Caterers' Choice ground black pepper
30ml 59058 Alfina's olive oil
1 onion, finely sliced
1 knob fresh ginger, peeled and sliced
1 teaspoon 55747 Caterers' Choice ground cumin
1/2 teaspoon 55748 Caterers' Choice cumin seeds
1 teaspoon 55745 Caterers' Choice ground coriander
2 cinnamon sticks
2 teaspoons 55788 Caterers' Choice ground turmeric
1 cup chicken stock, hot
440g 147602 Alfina's crushed tomatoes
1/4 Moroccan preserved lemon, finely chopped
Small handful coriander, chopped
Seeds of 1/2 pomegranate
59060 Alfina's extra virgin olive oil, to dress


Place the lamb in a large bowl and season with salt and pepper and mix well.

In a large heavy-based saucepan heat the olive oil over a high heat. When it starts to smoke add half the lamb and fry for five minutes, turning frequently, until golden. Remove and set aside.

Add the rest of the lamb and repeat. Return the cooked lamb to the pot and add the onion. Push the onion around the pot to help deglaze the bottom. Add the ginger and spices. Mix in the chicken stock and tomato. Cook on high until the pot is bubbling.

Cook for a few minutes then place in a tajine or oven-proof dish. Cover. Place in the oven, set to 180°C and cook for 2 hours or until the lamb is tender. Remove.

Dress with preserved lemon, coriander, pomegranate and a drizzle of olive oil. Serve with cracked wheat, flat bread and salad.

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