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Moroccan Tagine

With Rose Petal Harissa – Recipe Kit


Out of stock

Our freshly ground spices blends – perfectly measured out – plus our step by step recipe enclosed!

A delicious Moroccan Stew made with the perfect blend of warming spices. Gentle simmering creates a dish which is rich, slightly sweet and packed with flavour. We serve with a traditional Harissa Paste (for those that like it hot!) and herby couscous on the side. A Tagine is not required – a heavy based pan with a lid works perfectly.

SERVES: 4 people   HANDS ON TIME: 15 Mins  SIMMER TIME: 1 1/2 HOURS  SIMMER TIME VEGAN: 35 MINS  HEAT RATING: Mild (Hotter with harissa paste!)

Kit Ingredients:

TAGINE SPICES: cinnamon, paprika, coriander, cumin, turmeric, ginger, black peppercorns, allspice, chilli, green cardamom, nutmeg, mace, anise, fennel, bay leaves, cloves, rose petals, fenugreek, lavender. HARISSA SPICES: paprika, smoked paprika, cumin, caraway seeds, chilli, coriander, garlic, rose petals.

*Free from gluten  *Allergens highlighted in bold  *Made In a kitchen which handles nuts

Your Shopping List:

650g diced lamb OR 300g sweet potatoes & 1 courgette for vegan option
1 large onion
4 cloves garlic

small handful fresh mint
400g tin chopped tomatoes
250g couscous

3 tbsp toasted flaked almonds (for garnish – optional):

From Your Store-Cupboard

1 Tbsp honey OR 1 tsp sugar
2 Tbsp dried fruit (raisins, dates or apricots)                                                                                                                    2 Tbsp sunflower or vegetable oil                                                                                                                                    1 Tbsp olive oil                                                                                                                                                                  2 tsp tomato puree                                                                                                                                                            1 tsp red wine vinegar                                                                                                                                                      salt