Lamb tagine with figs and rosemary

Rosemary adds warm earthy aromas to this classic Moroccan tagine with figs, cardamom, and cinnamon.  This is our twist on the glorious lamb tagine recipe from Under the Shade of Olive Trees by Nadia Zerouali and Merijn Tol. We add cauliflower to ours along with the potato for extra veg - I'm sure other vegetables would work marvellously here, too.  

Serves 4

  • Olive oil
  • 2 red onions, cut into wedges
  • 1 tsp ground cardamom
  • 1 cinnamon stick
  • 1 kg lamb shoulder, chopped
  • 2 large potatoes, cut into wedges
  • 1 small head of cauliflower, cut into florets
  • 8 dried figs, halved
  • 3 sprigs rosemary
  • Salt and black pepper
  1. Heat some olive oil in a tagine or large, heavy-based saucepan and fry the onions with the cardamom, cinnamon stick and the lamb for about 15 minutes, until golden brown.
  2. Add the potatoes, cauliflower, a pinch of salt, and the figs to the pan. Add enough water to cover.
  3. Strip the rosemary leaves from the stems, finely chop most of the leaves (save a few for garnish), and add to the pan. Cook over a low heat for about 40 minutes, until tender, then season to taste with salt and pepper. Garnish with the remaining rosemary leaves.

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