Lamb tajine with sultanas and honey


  • 1kg of boneless leg of lamb meat, cut into chunks
  • 250g of dried apricots
  • 2 handfuls of raisins/sultanas
  • 3 tablespoons of honey
  • 5 tablespoons of olive oil
  • 1 onion
  • 1 clutch of coriander
  • 1 pinch of cinnamon
  • 1 pinch of ginger
  • Salt
  • Pepper
  • Semolina


  • Add the lamb, minced onion, clutch of coriander, oil, cinnamon, ginger, salt and pepper to the tajine dish you’ll be using.
  • Make up with water up to the height of the ingredients, cover then simmer for 2 hours over low heat. You’ll want to use a heat diffuser.
  • Remove the lid, add the raisins/sultanas, dried apricots, honey and then let the sauce thicken.
  • Remove the clutch of coriander prior to serving.
  • Serve with semolina.

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