Mutton Tagine with Chickpeas and Raisins

lamb tagine
Mutton Tagine with Chickpeas and Raisins
Recipe Type: Main
Prep Time: 
Cook time: 
Total Time: 
Serves: 4-6
Mutton may be less common with most farmers choosing to pasture their lambs for less than a year, but this flavoursome tough meat tastes beautiful served with coriander, paprika and ginger.
  • 1kg Shoulder of mutton
  • 2 Onions
  • 6 Garlic cloves
  • 4tbsp Olive oil
  • 1tsp Ground cinnamon
  • 1tsp Ground cumin
  • 1tsp Ground paprika
  • ½tsp Ground ginger
  • Ground cinnamon
  • ½tsp Chilli powder
  • 1tsp Plain flour
  • 800g Tinned chopped tomatoes
  • 250ml Water
  • 400g Tinned chickpeas
  • 100g Raisins
  1. Before you get started you will need to slice your onions, crush your garlic cloves and cube your mutton using a sharp knife.
  2. Once your ingredients are ready, switch on your oven and preheat it at 160C.
  3. Using a large casserole dish, start heating your oil over a medium flame and add your onions. Fry until they are soft (usually 5 minutes), then add your garlic, coriander, cumin, paprika, ginger, cinnamon and chilli. Leave to fry for 1 minute.
  4. Next add your mutton to the casserole dish, topping with your flour and stir until your mutton is coated in your spice mixture.
  5. Cook your mutton for a further 10-15 minutes (until lightly browned), then add your tomatoes and water. Bring to a simmer stirring occasionally then cover and leave to bake for 1 hr 15 minutes.
  6. We recommend checking on your tagine regularly (adding a little water when necessary) and after an hour adding your chickpeas and raisins. Allow your tagine to cook for a further 30 minutes.
  7. Flavour with a pinch of salt and pepper, and serve (preferably hot).