Moroccan Lamb & Kumera Tagine

This is my signature slow cooked Lamb Tagine which I make with my own homemade chermoula (fresh herb & spice paste), kumera, tomato, my homemade preserved lemons, green olives and dates. It's rich and delicious and will transport you to an exotic Moroccan Souk when you eat it. I love cooking this meal, and I especially love the warm, fragrant spices that fill the room when I'm cooking... yum! 

Cooked with ❤️ by Vicki

• ABOUT YOUR MEALS
• ABOUT YOUR COOK

• 🍴 Double Serve (900g)
  
  Preparation:
  Step 1 - Defrost in the fridge overnight or by using the microwave
  Step 2 - Microwave or heat on stove gently until heated through (approx 3mins)

  🍚 Best served with Moroccan Couscous and Chickpeas - get yours here

  Ingredients: Lamb, Tomatoes, Sweet Potato, Onions, Red Capsicum, Carrots, Fennel, Pitted Green Olives, Chermoula Paste, Olive Oil, Dried Dates (Sulphites), Lemon juice, Preserved Lemons, Honey, Paprika

  Contains: Sulphites

• Hi, I'm Vicki. I love seasonal produce and feel that in Australia we are blessed with all the amazing cultural influences that have made recreating great dishes from all over the world such a delight as authentic ingredients can be found easily.

  My Hero's are Maggie Beer & Stephanie Alexander and many many chefs I've been lucky to learn from at the Sydney Seafood School.

  
  

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