Lamb Tagine Recipe
Do you want to cook something different for your next dinner party? If you’ve ever been to North Africa, you’ll know all about tagine, a hearty local stew. If you haven’t, it’s easy to replicate in your own kitchen! Here are the key secrets you need to know about making lamb tagine.
What is a tagine?
Tagine is a dish native to North Africa, popularly eaten in Morocco. It consists of various spices and meat – in this case, lamb. Traditional tagines are made in a clay or ceramic pot, which captures moisture and makes the dish all the more succulent.
It’s fairly easy to buy these Moroccan tagine pots at affordable prices – here is a great one by Uno Casa, which you can also use for a range of other meals. However, you can also cook this lamb tagine in a large saucepan or other pot.
Lamb Tagine Recipe
- 3 tbsps extra virgin olive oil
- 2.5 pounds of lamb meat, cut into cubes
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground cloves
- 2 tsp paprika
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1/2 tsp ground ginger
- 3/4 tsp coriander
- 3/4 tsp garlic powder
- small pinch of saffron
- 1 large onion, chopped
- 4 carrots, cut into batons
- 1 1-inch piece of ginger, grated
- 4 cloves of garlic
- The zest of one lemon
- 1 tbsp tomato paste
- 1 can of chicken broth, homemade or made from a chicken stock cube.
- 1 tbsp honey
- For the best, most authentic flavor, you should start cooking the lamb the night before. First, marinate it with spices. Toss it together with two tablespoons of olive oil. Then, combine it with all of the spices, and coat it thoroughly. Put the marinated lamb into the refrigerator and leave it there overnight.
- The next day, take your pan or tagine pot and place it on the stove. Add the last tablespoon of oil to the tagine pot and turn the heat to high.
- Then, add the lamb mixture and stir until it is browned. If your tagine pot is small, you may need to do this in batches.
- Remove all the cooked lamb from the pot, and add the onions and carrot – cook them together for five minutes.
- Then, add the fresh ginger and garlic, stir and cook for another few minutes until the flavors combine.
- Next, put the lamp back in the pot. Add the chicken broth, honey, tomato paste, and lemon zest.
- Bring this mixture to a boil, then turn it down to a simmer. Simmer it for 1.5 – 2 hours.
What can I eat lamb tagine with?
In North Africa, lamb tagine is popularly eaten with local bread, like flatbreads, or grains such as couscous. You can find either of these food items at your local store. Alternatively, you could eat lamb tagine with rice, quinoa, or bulgar wheat – or it is delicious with any kind of fresh crusty bread.
Can I make a vegetarian tagine?
Yes, you can easily substitute the lamb pieces for firm tofu or mock meat and marinate them in the same way, or you could just cook the dish with no meat. You can also add chickpeas to your tagine for extra protein – these pulses are popular in Moroccan cuisine.
If you eat meat but don’t like lamb, you can easily swap out the lamb for another kind of meat. Pork is not commonly eaten in Morocco and North Africa as most of the population is Muslim, but chicken and beef tagines are very authentic.
Is tagine healthy?
This tagine recipe is very healthy. It uses many vegetables and healthy spices for flavor, and it doesn’t have any sugars in – just honey to sweeten it up. To make it even healthier, use less salt and make sure that there is no fat on your meat.
How should I store tagine?
It’ll be hard to resist going back for seconds and thirds of this delicious tagine, but if you do have some leftovers, we recommend storing them in an airtight container. The tagine will keep in the fridge for 3-4 days, or you can freeze it. Ensure that you examine the lamb carefully before reheating it – if it smells off, don’t eat it.
This lamb tagine recipe is an excellent addition to your cooking repertoire and a perfect way to add some culture to your dinner parties! Whether you’re cooking food for your partner for date night or having a group of friends over, you’ll love this delectable tagine.
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