Guest Post: Moroccan Lamb Mince Tagine


Today’s guest post is from Sam Strong, husband of the lovely Charlotte, writer, reader, climber, and self-confessed nerd.
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There are few things that can’t be improved by putting an egg on them, and Moroccan lamb mince tagine is no exception. I’ve no idea what prompted this idea, but a quick search reveals that this is a pretty common practise! This recipe is full of big flavours and it’s great for a week night as it doesn’t take a lot of preparation.

In order to make this recipe work better for us, we did break from tradition. Most recipes suggest you shape the lamb into meatballs and fry them up separately. As a time saving measure, we decided to just cook the mince mixed in with everything else. Making meatballs is time consuming, it’s difficult to stop them breaking up and it makes very little difference to the final flavour. Our other break from tradition was the addition of spinach. We just felt the recipe could use a bit more veg and spinach goes great in most things.

Moroccan Lamb Mince Tagine

Serves 4


  • 450g Lamb Mince
  • 1 tablespoon Fresh Parsley
  • 1 tablespoon Fresh Corriander
  • 1 teaspoon Rose Harissa (add more according to taste)
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Ground Cinnamon
  • 400g Chopped Tomatoes
  • 1 Onion (finely chopped)
  • ½ bag Baby Spinach (spinach is awesome so you'll certainly be able to find a use for the other half)
  • 6 cloves Garlic (crushed)
  • 4 Free-range Egg (or just 2 if you are planning on freezing half the tagine)
  • 1 tablespoon Olive Oil
  • Moroccan Flat Bread (or any flat bread)


1. In a large bowl, mix all of the spices in with the mince.
2. Fry the onion over a high heat in the olive oil until it begins to brown
3. Turn the heat down, add the garlic and cook for a couple of minutes, taking care to make sure the garlic doesn’t burn
4. Add the mince and stir fry until it is cooked through
5. Add the rose harissa and give the pan a good stir
6. Add a tin of chopped tomatoes and simmer everything for 10 minutes on a medium heat, stirring occasionally
7. Preheat the oven Gas Mark 6 / 200°C / 400°F
8. Shred half a bag of baby spinach into the pan
9. Turn the heat back up in order to wilt the spinach. Once this is done take the pan off the heat
10. **This meal serves 4. This is the time to separate out half of the mixture if you wish, because the next stage involves eggs and you really don't want to be freezing them.
11. Transfer the mixture into an oven-proof container (maybe even an actual tagine!)
12. Crack four (or two) eggs into the mixture and bake in the oven for 5 minutes
13. Remove from oven and serve immediately with flat bread to mop up the lovely sauce


Possible Additions


-          Chick peas (in case you wanted even more food)

-          Dried apricots (to add a sweet edge)

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