Moroccan Lamb Tagine

with Guinness® Nitro IPA

Recipes & Pairings

Moroccan Lamb Tagine

Prep time:
30 Mins
Cooking time:
5 Hours


For the tagine:

1.2kg shoulder of lamb trimmed and cut into 2-inch chunks.

2 medium onions, peeled and finely diced

1 stick of celery, finely diced

1tbsp. ground cumin

1tblsp. ground coriander

1 tbsp. smoked paprika

1 tsp. ground cinnamon

2 long red chillies, seeds removed and roughly chopped

4 cloves of garlic, peeled and roughly chopped

75ml olive oil

2 tins of whole peeled tomatoes

500mls lamb or chicken stock

A handful of almond slivers, roasted


For the couscous:

300g couscous

1 pomegranate, seeds only

Small handful of fresh coriander

Small handful of picked parsley

100g fat free Greek yoghurt

A pinch of salt

Prep time:
30 Mins
Cooking time:
5 Hours

This is a fantastic, hearty dish that fills the house with amazing aromas of rich herbs and spices as the tagine slowly cooks. The yoghurt provides a creamy finish and teamed with a Guinness® Nitro IPA makes for one delicious Sunday dinner.

Mix half the oil with all the ground herbs in a bowl and marinate the lamb thoroughly. Cover and place in the fridge for a few hours, ideally overnight.

In a large heavy based saucepan add the rest of the oil and the onions. Slowly sweat the onions for 5 minutes taking care not to colour. Add the celery, garlic and the chilli. Continue to cook over a low heat until softened. Next, add the rest of the dried herbs and stir well.

Heat a separate frying pan until smoking hot and sear the lamb chunks in batches then transfer to the saucepan. Use a little of the stock to deglaze the pan and add that to the saucepan. Next add the tomatoes, remaining stock and season with salt and pepper. Bring to the boil stirring continuously then turn down the heat cover and cook, stirring occasionally, for 4 hours. The meat should be tender and falling apart when done, remove from the heat and leave to rest for 20 minutes while you prepare the couscous.

Place the couscous and the salt into a bowl and pour in enough boiling water to just cover the couscous, cover and set aside for 10 minutes. Once cooled slightly, fluff the cous cous with a fork and mix through the herbs and pomegranate seed.

To Serve:

Divide the couscous between the plates and spoon a generous amount of the tagine on each. Drizzle over the yoghurt and garnish with the toasted almond slivers.

Goes perfectly with Guinness® Nitro IPA