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  1. Season the diced mutton with a pinch of salt then fry in a heavy based frying pan over a high heat until rich & golden using ½ of the oil then reserve.
  2. Sweat the onions & garlic in a deep casserole dish with the remaining oil until soft & translucent.
  3. Add spices, chilli, ginger & tomato to the onions & cook out for 5 minutes.
  4. Add the honey & vinegar & boil together for a couple of minutes.
  5. Add stock and then bring to a simmer.
  6. Thicken by whisking the corn flour mix into the simmering sauce.
  7. Add the mutton to the pot, cover & cook for 1½ hour in a preheated oven 140°c fan assisted or 160°c without a fan (gas 3).
  8. Next add the pumpkin, orange zest & fruits, place back in the oven covered & cook for 1 more hour until both the mutton & vegetables are tender.
  9. Carefully remove from the oven, taste for seasoning then add the freshly cut coriander into the Tagine just before serving.
  10. Garnish with toasted almonds
  11. Serve with minted yoghurt, steamed couscous or basmati rice.