Lamb Tagine Loaded Dip and Grip Fries

Lamb Tagine Loaded Dippers

Smoky Moroccan stew spiked with pomegranate seeds, almond flakes and a splash of tahini dressing with Grip and Dip Skin On Fries


150g Grip and Dip Skin On Fries


Lamb Tagine (4 servings)

500g Diced lamb

1 White onion (diced) 

4 Cloves garlic

2 tbsp Ras el Hanout spice mix

1tsp Harissa paste

400g Chopped tomatoes

500ml Chicken stock

15ml Olive oil


Tahini Dressing

50g Tahini

10ml Water

10ml Olive oil 

Juice of 1 lemon

1/2 tsp Salt

1 Clove garlic

Handful of parsley

Pinch of salt


To finish

20g Chopped almonds

10g Pomegranate seeds

Handful Coriander leaves



  • Coat the lamb in half the Ras el Hanout spice mix and then fry in a casserole dish until slightly browned
  • Remove the lamb from the dish and add the onion then soften
  • Mince the garlic and add to the pan then fry for a further minute
  • Add the rest of the spice mix and cook for 30 seconds then add the chopped tomatoes, harissa paste and chicken stock
  • Return the lamb to the pot and simmer on a low heat for around 2 hours until tender 
  • Cook the Aviko Grip and Dip Skin On Fries as per packet instruction
  • To make the dressing combine all ingredients and blend until smooth
  • To serve place the fries in a bowl and then top with tagine then finish with tahini dressing, almonds, pomegranate seeds and chopped coriander