Lamb Tagine
19 July, 2024
Back to the Recipe Page
Lamb tagine
A Moroccan stew made with lamb, vegetables, dried fruits, and aromatic spices like cinnamon, cumin, and saffron. It's slow-cooked in a traditional tagine pot, resulting in tender and flavorful meat.
Ingredients
For the Lamb Marinade:
- 2 pounds lamb shoulder cut into cubes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
For the Tagine:
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 tomatoes diced
- 1/2 cup dried apricots chopped
- 1/2 cup dried prunes chopped
- 1/4 cup sliced almonds toasted (for garnish)
- Fresh cilantro or parsley chopped (for garnish)
- Cooked couscous or rice for serving
For the Spice Blend:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- Pinch of saffron threads optional
For the Broth:
- 2 cups chicken or lamb broth
- Juice of 1 lemon
Instructions
Marinate the Lamb:
- In a bowl, combine the cubed lamb with olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, salt, and black pepper. Mix well to coat the lamb evenly. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
Prepare the Tagine Pot:
- If you're using a traditional clay tagine pot, soak it in water for at least 30 minutes before cooking to prevent cracking. Alternatively, you can use a heavy-bottomed Dutch oven or a large skillet with a lid.
Sauté the Vegetables:
- Heat olive oil in the tagine pot or skillet over medium heat. Add the chopped onion and sliced carrots, and sauté until softened, about 5-7 minutes.
- Add the diced tomatoes, dried apricots, and dried prunes to the pot, and cook for another 2-3 minutes.
Brown the Lamb:
- Push the vegetables to the side of the pot and add the marinated lamb cubes. Brown the lamb on all sides, about 5 minutes, stirring occasionally.
Prepare the Spice Blend:
- In a small bowl, mix together the ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, ground cloves, and saffron threads (if using).
Season the Tagine:
- Sprinkle the spice blend over the lamb and vegetables in the pot. Stir well to coat everything evenly with the spices.
Add the Broth and Lemon Juice:
- Pour the chicken or lamb broth and lemon juice over the lamb and vegetables. Bring the mixture to a simmer.
Simmer and Cook:
- Cover the tagine pot or skillet with a lid and reduce the heat to low. Let the tagine simmer gently for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more broth if needed to prevent it from drying out.
Serve:
- Once the lamb tagine is cooked, remove it from the heat.
- Garnish with toasted sliced almonds and chopped fresh cilantro or parsley.
- Serve the lamb tagine hot with cooked couscous or rice on the side.
Category: Uncategorized