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Chef Adam Liaw shares a recipe for an easy lamb sausage tagine that incorporates affordable and readily available ingredients. The dish uses 1 kg of lamb sausages along with vegetables like onion, garlic, ginger, pumpkin, and chickpeas, seasoned with ras-el-hanout and other spices. It takes about 30 minutes to cook on the stovetop and is served with parsley, almonds, and lemon wedges.
Written locally by qwen2.5:14b on 2026-09-21,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
Adam Liaw, an Australian chef, shares a recipe for lamb sausage tagine that combines elements of Moroccan cuisine with convenience and affordability. The dish uses 1kg of lamb sausages along with typical ingredients like onions, garlic, ginger, tomato paste, and ras-el-hanout seasoning. After browning the sausages in olive oil, he adds a mixture of spices and vegetables before simmering them with chicken stock and pumpkin for about 30 minutes until the pumpkin is tender. The final dish includes chickpeas, dried apricots, parsley, almonds, and lemon wedges to serve. This recipe offers an easy weeknight meal that captures the essence of Moroccan flavors without requiring extensive preparation time or rare ingredients.
Written for “Adam Liaw Recipe” on 2026-10-04,
grounded in this article and the 0 other(s) covering the same event.
I’ve switched lamb pieces for lamb sausages for a quicker tagine that is both affordable and easy.
asserted
that → switch → tagine
Ingredients
2 tbsp extra virgin olive oil
1kg lamb, garlic and oregano sausages
1 brown onion, diced
3 garlic cloves, roughly chopped
1cm ginger, peeled and finely chopped
2 tbsp tomato paste
2 tbsp ras-el-hanout (Moroccan seasoning)
1 cinnamon stick
2 tbsp plain flour
500ml chicken stock
½ butternut pumpkin, peeled and cut into 2cm cubes
400g can chickpeas, drained and rinsed
½ cup roughly chopped dried apricots
salt and pepper, to season
¼ cup roughly chopped flat-leaf parsley
¼ cup roughly chopped almonds
lemon wedges, to serve
Method
Step 1
Heat a large casserole or tagine over medium heat and add the olive oil.
asserted
cup → dice → oil
Return the sausages to the pan, cover and cook for 30 minutes until the pumpkin is soft.
asserted
pumpkin → return → minutes
Adam’s tip: In Australia, we love to serve tagines with couscous.
asserted
we → love → couscous
In Morocco
they are considered separate dishes, and tagines are usually served with breads.
asserted
tagines → consider → breads
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