Photography: Con Poulos | Styling: Michelle Cranston
When chef Matt Moran shares a recipe, you know it’s going to be good. His lamb tagine recipe is no exception. It’s a masterclass in rich, warming flavours that transport you straight to a North African marketplace – without leaving your kitchen.
Matt Moran’s lamb tagine balances fragrant spices like cinnamon, cumin, and coriander with tender, slow-cooked lamb that falls apart at the touch of a fork. The secret? Patience and the right spice blend. While traditional tagines require a clay tagine pot, Matt’s recipe proves you can achieve the same incredible results using a casserole pot you already own.
Ingredients
Method
Place diced lamb in a mixing bowl and season with salt and pepper.
Heat half the oil in a large casserole on high heat. Sear lamb, in batches, until brown. Remove from pan.
In the same pan, add remaining oil and reduce heat to medium. Sauté onions and garlic for 5–6 minutes, until the onions start to caramelise. Add cumin, ground coriander, cinnamon and harissa and cook for 2–3 minutes, stirring, until the spices are fragrant.
Add raisins, half the preserved lemon (reserving half for the garnish), tomatoes and beef stock, and return lamb to the pan. Bring to a simmer on high heat, then reduce heat to low. Cook, covered, for 1 1/2–2 hours, until the lamb is tender. Let cool slightly.
To serve, scatter with the remaining preserved lemon and toasted almonds, drizzle with yoghurt, then sprinkle with coriander leaves.
