LAMB & FIG TAGINE
A hearty Moroccan style lamb stew with fresh herbs, chickpeas dried figs and honey.
- Defrost before heating
- Pre-heat oven to 180 degrees
- Remove lid and heat in oven for 20 – 30 minutes or until piping hot throughout
- Serve with couscous and top with fresh coriander and toasted sesame seeds
- Serve with Moroccan style salads
Lamb, stock, onions, chickpeas, carrots, celery, dried figs, olive oil, sesame seeds, tomato paste, fresh coriander, fresh parsley, fresh ginger, honey, garlic, cinnamon, coriander, cumin, turmeric, salt, saffron, cinnamon.