Moroccan Game Tagine

Cooking time
Serves4-6 people

A tale of two tagines: one recipe, two different and delicious ways to serve our stunning and seasonal game pie mix.

2 ratings
layout 1 comment


  • 500g game pie mix
  • A little oil or butter
  • Sea salt and freshly ground pepper
  • 1 onion
  • 1 tbsp freshly grated ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • A pinch of chilli powder
  • Zest and juice of 1 orange
  • 2 garlic cloves
  • 6 dates
  • A 400g tin of chopped tomatoes
  • 500ml water
  • 1 sweet potato
  • A handful of mint or parsley

Prep: 15 mins | Cook: 45 mins

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1. Fry the game pie mix in a little butter or oil for 5-10 mins till golden all over. Season well. Thinly slice the onion and add to the pan. Fry with the game for about 5 mins till tender.
2. Swirl in the ginger, spices, orange zest and juice.
3. Peel and finely chop your garlic. Halve and pit your dates. Add the garlic, dates, tomatoes and 500ml water to the pan. Simmer for 30 mins or till the meat is really tender and the sauce thickens.
4. Peel and grate in your sweet potato. Bring to the boil. Cook for 5-10 mins till everything is thick and rich. Tweak spicing and seasoning to taste. Finish with a handful of chopped mint or parsley.
5. To serve the tagine try popping it inside two roasted onion squashes. Just cut the top off each squash and scoop out the seeds. Rub the inside with a little oil, salt and pepper. Roast on the top shelf of a 220°C/Fan 200°C/ Gas 7 oven for about 40 mins till tender. Fill with the tagine and serve.
6. Alternatively, to make our simple yogurt pastry, mix 300 g plain white flour with a pinch of salt, 150g natural yogurt and 3 tbsp olive oil. Pour in 3-4 tbsp cold water to help bring it all together. Roll out on a floured surface. Cut into cereal bowl sized rounds. Dollop a spoonful of the tagine mix in the centre of each round, leaving a 2 cm rim. Brush the rim with a beaten egg. Lift and pull up the edges, leaving the filling in the centre. Pinch the edges together. Place on a baking sheet. Brush the outsides with the remaining egg. Bake in a 180°C/Fan 160°C/Gas 4 oven for 25 mins or till golden.
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Made this for four using two onion squashes sliced in half to make four bowls - really delicious and would make it again.