Moroccan Spicy Lamb Tagine Simmer Sauce (organic) - box of 6 x 375g jars
With over 15 herbs & spices in our Moroccan simmer sauce, we have taken the hard work out of creating authentic meals. Ozganics simmer sauces are ideal for slow cooker recipes, or as a simple, quick and tasty meal solution. For an authentic flavour, cook in a traditional Moroccan tagine and serve with your favourite couscous recipe. Escape from the ordinary. Bring the authentic flavours of Morocco to your table.
Filtered water, certified organic tomato, certified organic onion, certified organic sunflower oil, certified organic tomato paste, corn starch, sea salt, certified organic sugar, certified organic garlic, certified organic ginger, sea salt, certified organic chilli, lemon juice, natural colour and certified organic herbs & spices.
Moroccan Spicy Lamb Tagine Recipe
What you will need:
375g Jar Ozganics Spicy Lamb Tagine Simmer Sauce
300g lean diced lamb
1 tbsp olive oil
1 small onion, sliced
150g carrots, peeled & cut into small chunks
150g potatoes, peeled & cubed
75g dried apricots
Toasted almonds, natural yoghurt & fresh mint for garnishing
Prepared couscous for 3 persons
How to make it:
Heat 1 tablespoon olive oil in a pan, add the diced lamb, season with salt & pepper and brown on a high heat, add the OZGANICS Spicy Lamb Simmer Sauce and simmer gently for approximately 30 minutes.
Add the carrots and potatoes to the saucepan and continue to simmer until the lamb is tender and the vegetables are cooked through.
Add the diced apricots and cook for a further 5 minutes.
To serve, place prepared couscous in a bowl, spoon over the lamb tagine and garnish with toasted almonds and fresh mint.
For a milder, creamier texture, chop some fresh mint & coriander and stir this through some natural yoghurt, spoon over the top of the tagine.
For a vegetarian version of the above, replace the lamb with eggplant, fennel and green beans, sealing all the vegetables in the oil and then add your choice of OZGANICS Moroccan Simmer Sauces and follow the recipe from step 2.