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Moroccan Lamb Tagine Hotpot in La Kama Spice Blend

April 01, 2016

Moroccan Lamb Tagine Hotpot in La Kama Spice Blend

If you would really like to experience a true taste of Moroccan cuisine which gives the lamb a buttery, melt-in-the-mouth texture then you are at the right place with the right recipe - Moroccan Lamb Tagine Hotpot in La Kama Spice Blend. This delectable dish is vibrantly flavored with crisp black pepper, warm ginger and turmeric, and savory-sweet cinnamon and nutmeg that will woo your taste buds with unexpected delights!

  • 500g neck fillet thinly sliced (or diced lamb)
  • 1 large onion, diced
  • 1 large carrot, diced
  • 35g snack pack of dates, halved
  • 35g snack pack of apricots, halved
  • 35g snack pack of raisins
  • Juice of ½ a lemon
  • 2-3 potatoes, peeled and cut into 1cm slices
  • 1 large aubergine, washed and cut into 1cm slices
  • 1 tbsp chopped parsley
  • 2-3 tbsp ground almonds
  • Salt and pepper
  • 5-7 tbsp La Kama Spice Blend
  • Melted butter for brushing


  1. Preheat the Combi-Steam on Hot Air + Steaming at 190°C
  2. Mix the spice blend together and rub over the lamb
  3. Put the lamb, onion, carrot, dried fruit, parsley and lemon juice in a non-metallic bowl. Mix well so the spice mix covers all the ingredients
  4. Tip the lamb mix into an oven proof dish
  5. Place in the oven and cook for 20 minutes
  6. Remove from oven and mix well
  7. Layer the aubergine over the top, season
  8. Then layer the potato over the top of the aubergine, brush with a little butter, season
  9. Sprinkle with ground almonds and return to the oven for 30 minutes
  10. Serve with steamed vegetables (Steam 90°C for 15-20 minutes)


Click here to buy La Kama Spice, and other herbs and spices


Source: Steam Cooking




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