Lamb Leg Diced (500g)


Tasty Moroccan Lamb Tagine

4 teaspoons oil
500g diced lamb
400ml chicken stock
2 small onions, chopped
100g pitted prunes
80g dried apricots, halved
2 tablespoons tomato paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1⁄4 cup toasted slivered almonds

  1. Heat the oil in a large saucepan.
  2. Add the meat in small batches, and cook over a medium heat until well browned.
  3. Return all the meat to the pan.
  4. Add all the remaining ingredients (except the almonds) and season with pepper.
  5. Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
  6. Garnish with the almonds, and serve with rice or couscous.

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2 reviews for Lamb Leg Diced (500g)

  1. Cooked this as a lamb curry - great quality. Won’t buy lamb anywhere else now !!!
  2. Cooked this as a korma. Divine

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