Moroccan lamb tagine
This recipe crafts a rich Moroccan lamb tagine, slow-cooked to tender perfection. Lamb shoulder is infused with a fragrant blend of traditional spices, complemented by sweet dried apricots, dates, and sultanas. The dish is simmered in a tomato-based sauce, finished with fresh herbs, saffron, and toasted almonds, offering a truly authentic North African culinary experience.
Equipment
- 1 Tagine Pot or Dutch Oven For slow cooking and even heat distribution.
- 1 Sharp Chef's Knife For trimming and cutting lamb, onions, and dried fruits.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Mixing Bowl For seasoning the lamb and mixing spices.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 1 x shoulder of lamb trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
- 2 large onions grated
- 2 tbsp olive oil
- 2 tbsp argan oil
- 3 cloves garlic crushed
- 570 ml/1 pint tomato juice
- 2 x 400g tinned chopped tomatoes
- 115 g/4oz dried apricots cut in half
- 55 g/2oz dates cut in half
- 55 g/2oz sultanas or raisins
- 85 g/3oz flaked almonds
- 1 tsp saffron stamens soaked in cold water
- 600 ml/1 pint lamb stock
- 1 tbsp clear honey
- 2 tbsp coriander roughly chopped
- 2 tbsp flat leaf parsley roughly chopped
Instructions
- Combine cayenne pepper, black pepper, paprika, ground ginger, turmeric, and ground cinnamon in a bowl. Season the lamb chunks thoroughly with half of this spice mixture.
- Heat olive oil and argan oil in a tagine pot or a heavy-bottomed Dutch oven over medium-high heat. Brown the lamb in batches until well-caramelized on all sides, then remove the lamb and set aside.
- Add the grated onions to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the crushed garlic and the remaining spice mixture, cooking for another minute until fragrant.
- Return the browned lamb to the pot. Pour in the tomato juice, tinned chopped tomatoes, and lamb stock. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Reduce the heat to low, cover the pot tightly, and simmer for 2.5 hours, or until the lamb is becoming tender.
- Add the halved dried apricots, dates, and sultanas/raisins to the pot. Stir gently to combine.
- Continue to simmer, covered, for another 30 minutes, or until the lamb is fork-tender and the dried fruits are plump.
- Stir in the saffron stamens along with their soaking water and the clear honey. Taste and adjust seasoning as needed.
- Just before serving, stir in the roughly chopped fresh coriander and flat-leaf parsley.
- Garnish generously with flaked almonds and serve hot, traditionally alongside couscous or rice.
Notes
1. Browning the lamb thoroughly in batches before adding liquids is crucial for developing deep, complex flavors. Avoid overcrowding the pot to ensure good caramelization. 2. Bloom the dry spices briefly with the onions and garlic after the lamb is removed. This toasts them and releases their aromatic compounds, intensifying the flavor profile. 3. The addition of argan oil is traditional and lends a unique nutty note, but good quality olive oil can be used for the entire amount if argan oil is unavailable. 4. Lamb shoulder is ideal for its rich fat content and tenderness when slow-cooked; ensure it's cut into uniform chunks for even cooking. 5. Saffron stamens should be soaked in a small amount of cold water beforehand to extract maximum color and flavor; add them towards the end of cooking to preserve their delicate aroma. 6. Adjust honey and dried fruit quantities to your preference, balancing the sweetness with the savory spices and lamb.