Moroccan Lamb Tagine
This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!
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For 4 Person(s)
- 1 teaspoon(s) cayenne pepper
- 2 tablespoon(s) ground black pepper
- 1 1/2 tablespoon(s) paprika
- 1 1/2 tablespoon(s) ground ginger
- 1 tablespoon(s) tumeric
- 2 teaspoon(s) ground cinnamon
- 1 lamb shoulder, trimmed and cut into 2 inch chunks
- 2 large onions, finely minced
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) argan oil
- 3 clove(s) garlic, crushed
- 16 ounce(s) tomatoe juice
- 28 ounce(s) canned chopped tomatoes
- 4 ounce(s) dried apricots, cu in half
- 2 ounce(s) dates, cut in half
- 2 ounce(s) raisins
- 3 ounce(s) almonds, sliced
- 1 teaspoon(s) saffron threads, soaked in water
- 16 ounce(s) stock, preferably lamb
- 1 tablespoon(s) honey
- 2 tablespoon(s) cilantro, roughly chopped
- 2 tablespoon(s) parsley, roughly chopped
Moroccan Lamb Tagine Directions
- Preheat the oven to 300F.
- Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the refrigerator.
- Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
- Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve