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Lamb Tagine

Serves 4


  • 1kg cubed lamb (neck fillet, boned shoulder, leg etc)
  • 50 g unsalted butter
  • 2 tablespoons oil
  • � teaspoon powdered saffron (optional)
  • Black pepper
  • Salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • � teaspoon ground coriander 
  • 2 medium onions very finely chopped
  • 200gms prunes or dried apricots 
  • 1 cinnamon stick
  • 1 tbsp sesame seeds
  • 2 long strips of lemon zest
  • 1-2 tbsp honey
  • 75 gms blanched halved almonds
  • salt


  1. Mix cubed lamb with 40g melted butter, oil, saffron, pepper, salt, ginger, cumin, and ground cinnamon.
  2. In a large shallow casserole or tagine pot, fry the mixture for about 3 minutes over moderate heat, then add the onions and enough water to cover. Bring to the boil and simmer gently, covered, but with a small gap for steam to escape, for 1-2 hours till tender.
  3. Add the (soaked and drained) apricots/prunes, with the cinnamon stick, lemon zest and honey. 
  4. Simmer uncovered for about another 30 minutes. Garnish with fried or toasted sesame seeds and fried/toasted almonds.