Lamb Tagine

    Lamb Tagine

    (380)
    3saves
    2hr45min


    333 people made this

    About this recipe: When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

    Ingredients
    Serves: 4 

    • 45 ml olive oil, divided
    • 905 g lamb meat, cut into 1 1/2 inch cubes
    • 5 g paprika
    • 0.6 g ground turmeric
    • 1 g ground cumin
    • 0.4 g cayenne pepper
    • 2 g ground cinnamon
    • 0.5 g ground cloves
    • 1 g ground cardamom
    • 5 g kosher salt
    • 0.9 g ground ginger
    • 1 g saffron
    • 2 g garlic powder
    • 2 g ground coriander
    • 220 g onions, cut into 1-inch cubes
    • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
    • 3 cloves garlic, minced
    • 6 g freshly grated ginger
    • 1 lemon, zested
    • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
    • 20 g sun-dried tomato paste
    • 15 ml honey
    • 8 g cornstarch (optional)
    • 15 ml water (optional

    Directions
    Prep:45min  ›  Cook:2hr  ›  Ready in:2hr45min 

    1. Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
    2. Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
    3. Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.
    4. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.
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    Reviews and ratings
    Global ratings:
    (380)

    Reviews in English (384)

    by
    561

    Great recipe. I made it "as is" initially but found it was missing that certain-North-African something. Here are my modifications based on the fact I grew up eating and making this dish: - Add 1/2 tsp of ground caraway and 1/2 tsp of allspice. This really adds that extra kick for those who are craving Restaurant quality North African cuisine. - Don't bother with the saffron in the marination. Saffron is more expensive than gold, and it only releases flavor in liquid (warm water or broth). Using it in the meat marinade just lends color; the flavor (and cost) is lost (the turmeric will give enough). - I cooked the onions, garlic and ginger and let them sweat before adding the raw meat; completely skipped the browning process. (We don't brown meat for stews in North Africa). - I added homemade beef broth - it's not recommended to use chicken stock if dealing with a lamb dish. This is a big NO-NO in North African cuisine. Disregard my comment if you used chicken! - I used preserved lemons instead of the lemon zest indicated in the recipe. These are hard to find based on where you are located; but not hard to make at home if you have time. I used half a preserved lemon, sliced it thinly and added it with the carrots. - Lastly, if you have "Harissa", a Tunisian chili paste, I would recommend this mixed with regular tomato paste, over the sun-dried tomatoes. Please NOTE: Harissa is spicy so disregard if you are trying to tone it down.  -  13 Dec 2011  (Review from Allrecipes US | Canada)

    by
    163

    Delicious!! I prepped everything and let it simmer all afternoon in a slow cooker. The meat was so tender and flavorful!  -  19 Sep 2007  (Review from Allrecipes US | Canada)

    by
    108

    Excellent. I just wish I had more time to marinate the lamb - only had a couple hours. But I browned the lamb and then threw everything in the crock pot and it was great. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use 2 1/2 tablespoons of that for the marinade, and then add and additional tablespoon and the ginger to the crock pot. Places like Cost Plus carry it really cheap!  -  24 Feb 2008  (Review from Allrecipes US | Canada)

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