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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

Moroccan Mutton Tagine

This slow-cooked Moroccan-inspired tagine is fragrant, hearty and perfect for diced mutton. Warming spices like cinnamon, cumin and coriander balance beautifully with the sweetness of apricots and the sharp lift of preserved lemon. This version includes both Ninja Foodi MAX and traditional stovetop/oven methods, and allows for fresh apricots in season. Serve with fluffy couscous or flatbreads to mop up the rich, aromatic sauce.

INGREDIENTS
  • 500g diced mutton (shoulder is ideal)
  • 1 tbsp olive oil or ghee
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • 1 tbsp tomato purée
  • 400ml lamb stock or water
  • 1 x 400g tin chopped tomatoes
  • 4 fresh apricots, stoned and quartered (or 8 dried apricots, halved)
  • ½ preserved lemon, finely chopped (or zest of 1 lemon)
  • Sea salt and black pepper
  • Small bunch fresh coriander or parsley, to garnish

Optional:

  • A handful of cooked chickpeas
  • A pinch of saffron
  • A few toasted almonds for topping
METHOD

Method (Ninja Foodi MAX)

  1. Set the Ninja Foodi to 'Sear/Sauté' on medium. Add oil or ghee and brown the mutton in batches. Remove and set aside.
  2. Add onion to the pot and sauté for 6–8 minutes until softened. Stir in garlic and all the spices, and cook for 1 minute.
  3. Stir in tomato purée and return the mutton to the pot. Mix well.
  4. Add the stock, chopped tomatoes, fresh apricots (or dried), preserved lemon, and any optional extras. Season with salt and pepper.
  5. Close the lid and set to 'Pressure Cook' on high for 35 minutes. Allow natural pressure release for 10 minutes.
  6. Switch to 'Sear/Sauté' and simmer uncovered for 10–15 minutes to thicken the sauce if needed.
  7. Garnish with chopped coriander or parsley and serve.

Method (Traditional Stovetop or Oven)

  1. In a large, heavy-based casserole, heat the oil or ghee over medium heat. Brown the mutton in batches, then set aside.
  2. Add the onion and cook for 6–8 minutes until softened. Stir in the garlic and spices, cooking for 1 minute until fragrant.
  3. Add the tomato purée and return the mutton to the pot. Stir well.
  4. Pour in the stock and chopped tomatoes, then add apricots, preserved lemon and any optional extras. Season.
  5. Bring to a gentle simmer, then cover and cook on a low heat for 1½ to 2 hours (or in the oven at 160°C fan-assisted), until the mutton is tender.
  6. Uncover for the final 15–20 minutes to reduce and thicken the sauce, if needed.
  7. Finish with fresh coriander or parsley.

Sides:

  • Buttered couscous with lemon and parsley
  • Roasted root vegetables with cumin and honey
  • Flatbreads or warm pitta
  • Jewelled rice with raisins and almonds
  • Spiced carrot salad with orange and coriander

Matches:

  • Ingredients: mutton, apricot, preserved lemon, tomato
  • Herbs & spices: coriander, cumin, cinnamon, paprika
  • Grains & sauces: couscous, tahini, harissa yoghurt
Preparation Time: 15 minutes
Cooking Time: 45–50 minutes (Ninja Foodi) / 1½–2 hours (traditional)

Hot Tips

  • Fresh apricots give a lighter, fruitier note — best added just before pressure cooking or after the first hour in traditional cooking.
  • Preserved lemon adds a unique depth — if unavailable, lemon zest and a dash of vinegar work well.
  • This dish reheats and freezes well — make extra for another night.

Print recipe

Pairings

Red Wine:

  • Grenache or GSM blends — warm, spicy and smooth
  • Pinotage — earthy with enough fruit to match the richness

White Wine:

  • Viognier — floral and rich
  • Chenin Blanc — soft and versatile

Beer & Cider:

  • Wheat beer with coriander and citrus notes
  • Spiced ale or golden ale

Non-Alcoholic:

  • Mint tea (hot or iced)
  • Pomegranate juice
  • Orange blossom water with soda

Shop for Ingredients

Yorkshire Mutton Diced – 500g

Yorkshire Diced Mutton – Full-Flavoured & Properly Raised

Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.

£13.00

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