for 4 persons Ingredients

  • 450g diced lean lamb
  • 1 tsp. (5 ml) ground black pepper
  • 3 tsp. (15 ml) Robertsons paprika
  • 1 tsp. (5 ml) Robertsons ground cinnamon
  • 2 tsp. (10 ml) Robertsons turmeric
  • 1 Tbsp. (15 ml) Flora Regular margarine
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 55g dried apricots
  • 25 g sultanas or raisins
  • 25g toasted flaked almonds
  • 2 tsp. (1o ml) honey
  • 570ml Knorrox beefstock
  • 800g tin chopped tomatoes
  • 2 tsp. (10 ml) tomato puree
  • 1 Tbsp. (15 ml) chopped fresh coriander, to garnish
  • 1 Tbsp. (15 ml) chopped fresh parsley, to garnish


for flora lamb tagine

  1. Preheat oven to 170°C
  2. Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
  3. Heat Flora Regular margarine in a casserole dish, add in onion and garlic and fry until softened.
  4. Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
  5. Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.

Tips: If you’re looking for tasty Flora recipes that have your heart health in mind, be sure to take a look at our selection of healthy recipes.