Moroccan-Inspired Dopsu No-Lamb Tagine

Moroccan-Inspired Dopsu No-Lamb Tagine

This recipe promises to immediately transport you to the souks of Morocco and is swirling with the spices and flavours typical of North African cuisine. The perfect transitional dish to add to your repertoire now the nights are cooling down, the veggie protein means even vegans will enjoy...
Total Time
45 Minutes
500g of Dopsu No-Lamb pieces
2 x 400g tins of chopped tomatoes
1 red onion
3 garlic cloves
10g of ras el hanout
1 small cinnamon stick
40g of chopped apricots
40g of chopped dates
1 tsp of vegan honey
40g of vegan lamb stock paste
½ bunch of coriander
1 lime
100g of pomegranate seeds
Step 1

Start with the prep. Chop the red onion and garlic, then chop the coriander and set aside for later.

Step 2

Add a little oil to a medium frying pan and heat on medium.

Step 3

Cook the red onion and garlic gently, until soft.

Step 4

Stir through the ras el hanout and toast the spices, but be careful they don’t burn.

Step 5

Add the Dopsu No-Lamb pieces, chopped tomatoes, fruits, stock and honey to the pan.

Step 6

Make sure all the ingredients are mixed through and simmer for 20-25 minutes, stirring occasionally.

Step 7

When the fruit is soft, and the Dopsu No-Lamb is cooked through, it’s time to serve. If you’ve got a traditional tagine pot, then now’s the time to use it – or a casserole dish will work just as well.

Step 8

Garnish with the coriander, pomegranate seeds and lime wedges, then serve with a side of your choice. Couscous and flatbreads are perfect, or just simple rice.

Recipe Courtesy Of Dopsu

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