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Friday 12 June 2026 23:33:20 GMT
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The comfort food you didn’t know you needed.⁠ ⁠ 𝗠𝗢𝗥𝗢𝗖𝗖𝗔𝗡 𝗟𝗔𝗠𝗕 𝗧𝗔𝗚𝗜𝗡𝗘⁠ ⁠ 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀⁠ 1kg lamb shoulder or rump⁠ 500ml prepared NOMU LAMB STOCK/FOND (add extra water if needed)⁠ 6 cloves of garlic, crushed⁠ 2 tsp ginger, grated⁠ 250g Turkish apricots⁠ 3 cinnamon sticks⁠ 2 onions, chopped⁠ 4 tbsp NOMU MOROCCAN RUB⁠ 3 tbsp brown sugar⁠ 50g tomato paste⁠ ¼ cup olive oil⁠ Salt & pepper⁠ ⁠ 𝗧𝗼 𝘀𝗲𝗿𝘃𝗲⁠ Couscous ⁠ Lemon zest⁠ Chopped pistachio nuts⁠ Fresh mint⁠ Fresh coriander⁠ Harissa paste⁠ ⁠ 𝗠𝗲𝘁𝗵𝗼𝗱⁠ Preheat the oven to 160 degrees Celsius.⁠ ⁠ Cut the meat into equal portions and generously season both sides with salt and pepper.⁠ ⁠ Place half the olive oil in a deep pan or oven-proof casserole pot on high heat. Add the meat in batches and cook until browned on all sides.⁠ ⁠ Remove the meat from the pot and lower the heat to medium. Add the remaining olive oil to the pot, followed by the chopped onions and cook for 2-3 minutes until translucent. Add the crushed garlic and ginger and cook for 2 minutes. ⁠ ⁠ Add the NOMU MOROCCAN RUB, sugar, and tomato paste and stir.⁠ Deglaze the pot by adding the NOMU LAMB STOCK/FOND as well as the cinnamon sticks. ⁠ ⁠ Bring to a boil on the stove before placing the lid on and transferring to the oven for 1 hour.⁠ ⁠ After 1 hour, remove and add the apricots in (if you do this sooner, they will disintegrate). Check to see if you need to add more liquid, place the lid back on and place the pot back in the oven for a further 1 hour.⁠ ⁠ At this point, prepare your couscous as well as other ingredients to serve.⁠ ⁠ Serve the tagine over couscous and top with a final touch of fresh parsley, mint, pistachio nuts and some lemon zest and harissa paste and enjoy!⁠ ⁠ #lamb #tagine #northafrican #comfortfood #winterfood #winterdinner #datenight⁠
The comfort food you didn’t know you needed.⁠ ⁠ 𝗠𝗢𝗥𝗢𝗖𝗖𝗔𝗡 𝗟𝗔𝗠𝗕 𝗧𝗔𝗚𝗜𝗡𝗘⁠ ⁠ 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀⁠ 1kg lamb shoulder or rump⁠ 500ml prepared NOMU LAMB STOCK/FOND (add extra water if needed)⁠ 6 cloves of garlic, crushed⁠ 2 tsp ginger, grated⁠ 250g Turkish apricots⁠ 3 cinnamon sticks⁠ 2 onions, chopped⁠ 4 tbsp NOMU MOROCCAN RUB⁠ 3 tbsp brown sugar⁠ 50g tomato paste⁠ ¼ cup olive oil⁠ Salt & pepper⁠ ⁠ 𝗧𝗼 𝘀𝗲𝗿𝘃𝗲⁠ Couscous ⁠ Lemon zest⁠ Chopped pistachio nuts⁠ Fresh mint⁠ Fresh coriander⁠ Harissa paste⁠ ⁠ 𝗠𝗲𝘁𝗵𝗼𝗱⁠ Preheat the oven to 160 degrees Celsius.⁠ ⁠ Cut the meat into equal portions and generously season both sides with salt and pepper.⁠ ⁠ Place half the olive oil in a deep pan or oven-proof casserole pot on high heat. Add the meat in batches and cook until browned on all sides.⁠ ⁠ Remove the meat from the pot and lower the heat to medium. Add the remaining olive oil to the pot, followed by the chopped onions and cook for 2-3 minutes until translucent. Add the crushed garlic and ginger and cook for 2 minutes. ⁠ ⁠ Add the NOMU MOROCCAN RUB, sugar, and tomato paste and stir.⁠ Deglaze the pot by adding the NOMU LAMB STOCK/FOND as well as the cinnamon sticks. ⁠ ⁠ Bring to a boil on the stove before placing the lid on and transferring to the oven for 1 hour.⁠ ⁠ After 1 hour, remove and add the apricots in (if you do this sooner, they will disintegrate). Check to see if you need to add more liquid, place the lid back on and place the pot back in the oven for a further 1 hour.⁠ ⁠ At this point, prepare your couscous as well as other ingredients to serve.⁠ ⁠ Serve the tagine over couscous and top with a final touch of fresh parsley, mint, pistachio nuts and some lemon zest and harissa paste and enjoy!⁠ ⁠ #lamb #tagine #northafrican #comfortfood #winterfood #winterdinner #datenight⁠




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