Nothing beats a comfort dish with a bit of a kick! This melt-in-your-mouth lamb and warming Moroccan spices make for a perfect alternative to a lamb roast – and the addition of our beef bone broth adds a real richness to the dish overall. Serve it with warm flatbreads and you’re good to go. 

Enjoy x

What you need:

  • Olive oil
  • 2 red onions, sliced
  • 3 garlic cloves, crushed
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tbsp ground turmeric
  • 1.4kg lamb shoulder, diced into 2cm cubes
  • 2 x 400g tins chopped tomatoes
  • 250g stoned prunes, roughly chopped
  • 2 packs of Sadie’s Kitchen Boosting Beef Bone Broth
  • 1 tbsp sugar
  • 400g tin chickpeas drained and rinsed
  • Juice ½ lemon
  • Fresh parsley to serve
  • Couscous or naan bread to serve

What to do:

  1. Heat oil in a deep, casserole dish over medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
  2. Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, bone broth and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a thick rich sauce with a little bit of liquid. 
  3. Stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley or coriander and serve on a bed of couscous or naan bread.