Category Archives: Tagine Recipes


North African Beef Cheeks With Orange

bff-chkServes 4

4 250g beef cheeks
4 tbsp flour of choice, seasoned with salt and pepper
1 400g (16 oz) can crushed Italian tomatoes
4 tbsp olive or vegetable oil
2 onions, peeled and diced rough and chunky
3 cloves of garlic, diced
½ tsp Mrs Rogers chilli flakes
1 tsp Mrs Rogers ground cumin
1 tsp Mrs Rogers ground cardoman
1 tsp Mrs Rogers smoked paprika
2 cups beef or vegetable stock (broth)
1 cup orange juice
Grated zest of one orange
1 cup diced prunes
1 cup diced dates

1 400g tin kidney beans, well rinced


Pre-heat oven to 150C

Mix the beef cheeks in a bag with the seasoned flour. Remove and shake off any excess flour.

In an oven and stove top safe casarol dish heat 2 tablespoons of oil over a medion hot heat. Once hot add 2 beef cheebs and brown on all sides. Remove to a dish and finish the other two and set aside.

Add the other two tablespoons of oil and onion, cook for 5 minutes, stiring. Once they have started to sweet down add the paprika, cumin, cardoman and chilli. Reduce heat to medium and stir to combine. Cook stiring for 1 minute and add the tomatoes, garlic, orange zest, prunes and dates.

Cook for 2 more minutes and add 1 cup of stock and the orange juice. Once it is simmering add the browned beef cheeks. Top with stock, cover and bring to a simmer.

Once simmering place in the oven and cook for 2.5 hours.

After 2.5 hours remove and stir in the kidney beans. Taste sauce and adjust seasoning to taste and return to oven for 2 hours.

Remove and stir.

Serve on a bed of rice or over a sweet potato mash.

Moroccan Inspired Lamb Shanks

Moroc-lamb-sh-webServes 4

I served this dish as a main at a bistro I was working at this winter and peopled loved it so much I have decided to share the recipe.


2 tbsp olive oil

4 lamb shanks

2 onions, sliced

4 garlic cloves, chopped

2 cups beef stock

1 cup fresh orange juice

Juice and zest of one lemon

1/2 cup pitted dates, halved

½ cup prunes, halved

1 cinnamon stick

1 tsp cumin

1tsp cardamom

coriander leaves, to serve


Heat oven to 160C (320F)

Heat oil in a large heavy-based saucepan big enough for the shanks to fit in on medium. Brown each shank on all sides and set aside.

Sauté onion and garlic in same pan 2-3 minutes, until tender. Add the rest of the ingredients and bring to a simmer. Add the shanks and bring back to a boil. Put lid on and place in oven and cook for 2 ½ hours. Turn shanks and cook for an additional hour.

I serve this on a creamy sweet potato mash or cauliflower rice.

Grilled Honey Mustard Turkey Skewers

Turkey-Breast-Skewer-webSkewers are a great way to serve a snack, brunch or a meal. The skewers can be cooked and then served in many different ways. 

As they are, in a wrap, as a topping for a fresh salad and the options go on.


1kg Canter Valley Turkey Breast diced into 25mm (1 inch) cubes
1/2 cup olive oil
5 tbsp honey
2 tbsp wholegrain mustard
juice of 1 lemon
1tsp salt
½ tsp pepper


In a bowl, combine all the ingredients well except the turkey. Rest for 30 minutes. 

Add the cubed turkey and combine well so the cubes are evenly coater and allow the turkey to marinade, covered for 2-4 hours in the fridge. Stir once or twice. 

While the turkey is resting in the fridge soak wooden skewers in water for 1-2 hours so that they don’t burn when you cook the turkey. 

Remove the turkey from the fridge 30 minutes before you want to cook it. 

Thread the turkey cubes onto the skewers and place on a baking tray lined with foil. 

Pre-heat your oven grill (broiler) or BBQ grill on high. 

Brush some more marinade over and place them under a hot oven grill or on the BBQ. Cook for about 5-6 minutes per side. Baste once with the marinade before turning over. Baste them again once you’ve turned them over and then once more before taking them out. 

Ensure that the turkey is cooked all the way through and that they are sticky and golden. 

Serve as they are with a salad on the side or strip them off the skewers and top them on a salad. You can also serve them in a wrap with your choice of salad ingredients.

Chicken Tagine


8 bone in chicken thighs

1 1/2 tsp garlic

2 tbsp olive oil

1 large onion – finely chopped

1 tsp turmeric

1 tsp cumin

1 tsp paprika

1 tsp salt

a few strands of saffron, (optional)

1 cinnamon stick

1/4 bunch coriander, rough chopped (reserve some to serve)

1 can diced tomatoes

2 cups water

2 carrots thinly sliced

2 zucchinis cut in strips (courgettes)

1 can chickpeas

1/4 cup olives (optional) 


Start off by marinating your chicken in the garlic. 

Get a skillet and place over medium-high heat on the stove. add the oil and the chicken and let the chicken brown, on all sides. Once the chicken has browned add in the onion and cook until soft. Transfer to the tagine base. 

Add all the spices and the can of diced tomatoes to the skillet and cook on a high heat until the liquid starts to bubble. Add water and carrots, let cook for 5 minutes. 

Add in zucchini, olives and chickpeas and pour over the chicken in the tagine base. Place a lid on and place in the oven. Cook for 1 hour at 170C. 

Remove from the oven and sprinkle with coriander to serve.

Vegetable Tagine


2 large onions, peeled
400g carrot, peeled
2 turnips, peeled
500g firm potatoes, peeled
400g pumpkin or butternut squash, peeled
200g green beans, ends chopped
200g cherry tomatoes
1 tsp ground ginger
1 tsp ground paprika
1 tsp ground turmeric
1/2 tsp ground coriander seeds
1/2 tsp ground seeds
1 handful flat parsley, finely chopped
1 handful coriander seeds, finely chopped
2 cloves of garlic, peeled and minced
Salt and pepper to taste
Optional: Harissa to taste
5 tsp olive oil
¾ cup water 


Chop the onions in thick slices. Cut the carrot, potatoes, pumpkin and turnips into large chunks. Halve the beans.


In a medium sized bowl add the garlic, cumin and coriander seeds, herbs, salt and the rest of the spices and mix into a thick paste. Add some Harissa if using any (I used a teaspoon). Add the olive oil and water and mix to combine. 

Grease a tagine or alternatively a large deep bottom pan with lid with 1 tsp olive oil. 

Layer the vegetables in the tagine/pan, first the onions, then the potatoes, etc. finish with the beans and tomatoes. Season with ground pepper between each layer. 

Pour a bit of the spice mixture in between each vegetable layer making sure to keep at least a third to pour on top. 

Put the tagine/pan on top of a stove top heat diffuser on medium heat and leave to heat up covered for 10 to 15 minutes until the veggies start to steam. Then lower the heat and leave to cook covered for about 1 hour or until the vegetables are cooked through. 

Oven option. Place the tagine in a cold oven and turn temp to 170C and once up to temp cook for 1 to 1-1/2 hours or until the vegetables are cooked through.

Meatball and Egg Tagine



500g (1.1lb) ground beef or lamb (mince),or combination

1/2 onion, grated

2 garlic cloves, grated

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp hot paprika

1/4 cup parsley, finely minced

1/4 cup cilantro, finely minced

salt and pepper to taste 


Olive oil or ghee for pan

1 onion, thinly sliced or chopped

2 (14.5 ounce) cans diced tomatoes

3 cloves garlic, minced

2 tsp cumin

1 1/2 tsp paprika

1/2 tsp cinnamon

1/2 tsp hot paprika

3 tbsp chopped parsley

3 tbsp chopped coriander (cilantro)

4 eggs 


In a medium bowl, combine ground mince meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 20mm (3/4 inch) round meatballs. 

Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. 

Add the sliced onion and cook until soft. Sprinkle with the minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides. 

Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes. 

Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, coriander (cilantro), salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.

Spicy Lamb Tagine

lamb-tagine-2-webServes 4 


olive oil

1kg (2.2lb) boneless lamb or goat leg meat, cut into 25mm (1 inch) cubes

2 tsp paprika

1/4 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1/2 tsp ground ginger

a pinch of saffron

3/4 tsp ground coriander

2 medium onions, cut into 1-inch cubes

5 carrots, cut into chunks

3 cloves garlic, minced

1 tsp freshly grated ginger

zest of one lemon

400ml chicken stock

1 tbsp tomato paste

1 tbsp honey

1 tbsp cornflower (cornstarch) (optional)

1 tbsp water (optional) 


Place the lamb, 2 tbsp of olive oil and all the spice into a large bowl and mix well. Leave to marinade for at least 6 hours, or overnight for maximum flavour. 

In a large, heavy bottomed saucepan or skillet, heat one tbsp of olive oil over a medium/high heat. Brown the lamb in batches, adding more oil as required and transfer to a plate. 

Turn the heat down to medium and add the onions and carrots to the pan and cook for 5 minutes. 

Add the garlic and ginger and cook for a further 5 minutes, stirring occasionally.

Return the lamb to the saucepan, and add the lemon zest, chicken stock, tomato paste and honey and bring to the boil. 

Once boiling remove from the heat and add to your tagine base, I use a 6 person sized tagine. 

Place in the cold oven and set the temperature to 170C (370F) and cook for 2 hours at a simmer. 

If the sauce is too thin, thicken it with the cornstarch and water and serve.

Lamb Tagine with Sweet Potatoes


3 tsp ground cumin

3 tsp ground coriander

3/4 tsp black pepper

2 tsp paprika

1 tsp grated ginger

2 tsp salt

2 tbsp olive oil

1kg (2.2lb) boneless lamb leg, cut into cubes

1 onion, cut in half and thinly sliced

4 garlic cloves, finely chopped

1/4 cup water

4 small sweet potatoes, cut into eighths

1/4 cup coriander, chopped

2 cups canned chickpeas, rinsed and drained (optional)

1/4 cup lemon juice 


Mix all the spices together and set aside.   

Add 1 tbsp of olive oil to the tagine base over a medium heat and brown the lamb cubes. Remove and set aside.   

Add the onions and the remaining olive oil to the tagine and cook until soft, about 5 minutes.   Add the garlic and spices and cook for 2 minutes. 

Add the water, sweet potatoes, lamb and coriander, stir well and bring to a boil then simmer on low heat with the top on for 45 minutes.   Add the chickpeas, lemon juice and continue to simmer for an additional 45 minutes. 

Serve with your choice of rice, couscous or cauliflower rice for paleo.