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Lamb Tagine and rice in dark pans surrounded by spices on a wooden surface

Lamb Tagine

Preparation Time | 10 mins

Cooking Time | 1 hr 50mins

Servings | 4

By | Mimi Spencer - pimped by WillPowders

Sticky, sweet and utterly delicious, this tagine recipe will ignite your senses and provide you body with amino acid magic.


Step 1

Preheat the oven to 180C. Season the lamb chunks with salt and pepper and heat your oil in a large casserole dish.

Step 2

Seal your lamb with your onions and garlic for 2-3 minutes.

Step 3

Add in your spices and cook until you start to smell them.

Step 4

Add in your tomatoes, bone broth, collagen, honey, chickpeas and bay leaf.

Step 5

Stir and bring to a simmer.

Step 6

Cover with a lid and pop into the oven for 1 hour.

Step 7

Add in your sweet potato and prunes and cook in the oven for a further 45 minutes.

Step 8

Serve with a sprinkling of parsley and lemon wedges.


  • 1 tbsp of Olive Oil or MCT Oil
  • 600g of Lamb, cut into cubes
  • 2 Onions, peeled and sliced
  • 2 Garlic cloves, crushed
  • Salt and Pepper
  • 2 tsp of Cumin
  • 2 tsp of coriander
  • 1/2 tsp of ground Cinnamon
  • 1 tsp of Chilli powder
  • 1 400g tin of Cherry Tomatoes
  • 400ml of Bone Broth
  • 2 tbsp of Honey
  • 1 400g tin of Chickpeas, rinsed and drained
  • 1 Bay leaf
  • 2 large scoops of Collagen
  • 1 medium Sweet Potato, peeled and chunked
  • 50g of destoned Prunes, halved
  • Generous handful of flat leafed Parley and lemon wedges to serve.

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Lamb Tagine and rice in dark pans surrounded by spices on a wooden surface
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