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Lamb Tagine

A Tagine is a simply delicious slow cooked dish, packed with flavour and aromatic spices. A perfect dish for sharing with friends and family.

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 2 tablespoon Zataar
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon of dried rose petals
  • 2 tablespoons of garlic oil
  • 500g stewing lamb
  • Half a tin of chopped tomatoes
  • 5 dates, chopped
  • 3 small aubergines
  • To finish:

  • 1 tablespoon rose water
  • 1-2 preserved lemons
  • 1 tablespoon of coriander leaves, chopped
  • 1 teaspoon of mint leaves, chopped
  • Handful of pomegranate seeds
  • Fussels chilli oil for drizzling


Preheat the oven to 150C.

In the bowl of a tagine, combine the onion, garlic cloves, spices, flowers, dates, lamb and tomatoes.

Sprinkle with salt and pour over the oil.

Top with the aubergines (keeping them whole).

Cover with a lid and bake for 2-2.5 hours until the lamb is soft and tender.

Slice the aubergines open and drizzle with chilli oil and a sprinkling of salt.

Pour the rose water over and scatter with the herbs, pomegranate seeds, preserved lemon and serve.

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