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Lamb Tagine Inspired Pizza
This Lamb Tagine Inspired Pizza brings bold North African flavours to your menu in a familiar yet innovative format. Slow-cooked lamb shoulder, infused with ras-el-hanout, harissa, and preserved lemon, is paired with a rich sauce blending tagine and tomato bases. Topped with Arla Pro Large Diced Mozzarella, a grating of hard cheese, sliced almonds, and fresh coriander, this pizza offers a premium, globally inspired option that elevates your pizza selection with minimal extra prep.
- Season the lamb with salt and pepper.
- In a large heavy bottom pan, sear the lamb and then move to a bowl.
- Sauté the onion until softened and browned.
- Add the Ras-el hanout, harissa, garlic, ginger and tomato paste.
- Cook out for a few minutes.
- Add the stock.
- Return the meat to the pan, bring to a simmer.
- Place into a preheated (180c) oven and cook for about an hour.
- At this point add the apricots and preserved lemon. Continue to cook until the meat is tender, add more water if needed.
- Season to taste.
- Stretch a pizza base out, starting with the centre, maintaining around 1cm of air at the age to form the crust.
- Top with the sauce, working in a circular motion from the centre.
- Add the Arla Pro Large Diced Mozzarella, scatter it generously over the sauce.
- Add the shredded lamb, spreading it evenly over the cheese
- Bake until golden brown, turning half way.
- Post bake grate on the lemon zest and hard cheese.
- Sprinkle over the almonds
- Finish with some diced coriander for a pop of colour
Lamb Tagine
Pizza
Ingredients
4 portions
Lamb Tagine | ||
| large onion | 1 | |
| diced lamb shoulders | 2 kilos | |
| cinnamon sticks | 2 | |
| bay leaves | 2 | |
| crushed garlic cloves | 3 | |
| grated ginger | 1 tbsp | |
| tomato purée | 1 tbsp | |
| ras el hanout | 2 tbsp | |
| Chicken or vegetable stock | 1 ½ l | |
| black pepper | ½ tsp | |
| preserved diced lemons, pith removed | 2 | |
| A handful of dried apricots | ||
Pizza | ||
| classic pizza bases | 260 g | |
| serving slow cooked lamb | ||
| ladle of sauce (combine tagine sauce to tomato sauce in a 1:2 ratio) | 1 | |
 | 150 g | |
| Grating of hard cheese (parmesan or pecorino) | ||
| Grating lemon zest | ||
| A handful of sliced almonds | ||
| A handful of diced fresh coriander | ||
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