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Pork and lemon tagine

  • 15 minutes
  • 55 minutes
  • 4
Pork and lemon tagine

A very easy tagine that requires only the simplest ingredients to create a tasty Moorish stew with a definite tangy lemon punch.


  • 500 grams diced shoulder pork
  • 1 red onion, peeled and diced
  • 1-2 tablespoons Moroccan seasoning (your favourite brand)
  • ½-1 lemon, washed and diced (seeds removed)
  • ½-1 teaspoon ground black pepper
  • 1 cup chicken stock
  • 8-10 black olives, optional


  1. Heat a large, deep frying-pan with a good dash of oil and brown the pork well. Add the onion and spice mix and toss, cooking for about 2 minutes or until fragrant.
  2. Add the lemon, pepper and chicken stock, stirring well to lift any sediment from the bottom of the pan. Cover.
  3. Cook over a low heat for about 30-45 minutes, stirring occasionally until the meat is tender. Scatter in the olives, if using, and serve with couscous and green vegetables.

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