Moroccan lamb tagine
Posted on | October 13, 2008 |
This has got to be one my favourite dishes of all time, and although the ingredients list is pretty large, making lamb tagine is surprisingly easy as it is just a case of putting all the ingredients in an oven dish and cooking it for around 2½ hours.
Tagine is usually served with cous cous and natural yogurt.
Ingredients (Serves 2-3)
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp hot paprika
1½ tbsp ground ginger
1 tbsp turmeric
1½ tbsp ground cumin
1 tbsp ground coriander
1 tbsp of sumac (optional)
2 tbsp ground cinnamon
100ml of natural yogurt, with more to serve
500g - 800g of lamb shoulder, cut into 3 inch cubes
2 large onions finely chopped
2 tbsp olive oil
3 cloves garlic, crushed
10 green de-stoned olives, sliced
1 tin of chopped tomatoes
100g dried apricots, chopped
100g sultanas or raisins
A handful of almonds, ground
A pinch of saffron
600ml lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp parsley, roughly chopped
Juice of half a lemon
Cous Cous to serve
1. Preheat the oven to 150C. You will need a large casserole oven dish that has a lid.
2. Place half the spices, the yogurt, and the lamb in a large bowl and toss together. Cover and leave overnight in the fridge.
3. Heat some oil on the casserole dish and fry the onion for 3-4 mins. Add the rest of the spice and garlic cloves. Cook until the onion becomes soft. Remove and set aside.
4. Heat some more oil and brown the cubes of lamb on all sides. De-glaze the pan with some of the stock. Re-add the onion, garlic, spice etc.
5. Add the chopped tomatoes, apricots, raisins or sultanas, almonds, saffron, lamb stock and honey to the casserole dish. Cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is flaking and tender.
6. Once cooked, stir through half of the herbs. Serve with over the cous cous, sprinkle with the remaining herbs and a squeeze of lemon juice.
Comments
2 Responses to “Moroccan lamb tagine”
Leave a Reply
November 25th, 2008 @ 11:16 am
[…] Another trick to cooking great winter food is to use warm tasting spices such as cumin, ground coriander, cinnamon, ground ginger, five spice, smoked paprika. These spices when cooked produce a deep, warm flavour to dishes, and give off a brilliant aromatic flavour. A great dish to make is Lamb Tagine. […]
November 26th, 2008 @ 9:55 pm
I can vouch for the fact that your lamb tagine is an excellent dish -very tasty! Thanks for Sunday evening and sorry to see “Cooking Up a Storm” signing off.