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Special ramadan : lamb tagine with vegetables

In light of the Ramadan festive season, enjoy this delicious and easy lamb tagine recipe and share memorable moments with your beloved ones.


  • 700g of lamb meat (shoulder or leg)
  • 1 zucchini 
  • 1 carrot
  • 1 turnip
  • 30g of lemon confit with salt
  • 1 bunch of new onions
  • 30g of rocket
  • 30g of honey
  • 1 clove of garlic
  • semolina
  • 50g dried apricots
  • 50g of dried figs
  • 50g of prunes
  • 1 tea spoon of harissa
  • Ras el Hanout spices
  • Vegetables soup
  • Sea salt flakes and pepper


1- Wash and peel the vegetables. Slice them into 1 cm.

2- Put the pieces of leg of lamb to marinate with 1 teaspoon of ras el hanout, a fillet of olive oil, sea salt and pepper.

3- Cook the seasoned pieces of meat over high heat in olive oil.

4- Caramelize with the honey. Reserve in a casserole.

5- Pan-fry the vegetables over high heat, add the preserved lemon. Reserve with the lamb in a casserole.

6- Wet the vegetables and the meat to height with the broth of vegetables, to cook with cover over a low

fire for about 1h30.

7- Meanwhile, prepare the semolina : stir 35cl of vegetable broth. Pour over semolina. Leave to stand for 10 min

and stir with a fork.

 8- Arrange the meat and vegetables in a plate with a few leaves of arugula and semolina. Accompany with harissa.