Today, I’m going to show you how to make a lamb tagine. The word “tagine” comes from the name of the dish it is cooked in—a traditional Moroccan earthenware pot. If you are looking to buy a tagine, be aware that there are different types. Some are oven-proof but not suitable for stovetop cooking, while traditional earthenware tagines can be used on a stovetop.
The special design of the conical lid allows steam to rise, condense, and return to the dish, keeping the meat tender and moist.
Ingredients and Preparation
My recipe serves four to five generous portions. Instead of using diced lamb, which shrinks significantly during cooking, I opted for half a shoulder of lamb with the blade bone in. After removing the bone, I made a rich stock with it. I then cut the meat into large, traditional tagine-sized pieces to retain authenticity and prevent excessive shrinkage.
While lamb is a fatty meat, some fat is essential for flavor. Removing all the fat would result in a dish lacking depth and taste.
Now, let’s prepare the spice marinade for the lamb.
Spice Marinade:
- 1 tablespoon of good-quality honey
- ½ tablespoon of finely chopped fresh ginger
- 2 tablespoons of ras el hanout (a Moroccan spice blend)
- ½ tablespoon of turmeric powder
- ½ tablespoon of cinnamon
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 3 cloves of finely chopped garlic
- A generous pinch of saffron
- 1 teaspoon of cumin
Mix all these ingredients into a thick paste, ensuring the honey, ginger, and butter blend well. Coat the lamb pieces thoroughly with the marinade, making sure each piece is well covered. Marinate overnight to allow the flavors to infuse and to help tenderize the meat.
Cooking Process
After marinating overnight, the lamb is now ready for cooking.
Additional ingredients:
- 150g of sliced white onions
- A pinch of saffron soaked in a little boiling water
- 1 tin (400g) of crushed tomatoes
- 500ml of lamb stock (prepared using the bone from the lamb shoulder)
- Heat a tablespoon of olive oil in a pan and brown the lamb in batches over high heat. This step is crucial for achieving a deep caramelized color, which enhances the flavor and color of the sauce.
- Once browned, transfer the lamb to the tagine.
- In the same pan, add the sliced onions and sauté until softened and slightly caramelized.
- Stir in the saffron and its soaking water, followed by the lamb stock and crushed tomatoes.
- Bring the sauce to a simmer, then pour it over the lamb in the tagine.
Cooking in the Oven
Preheat the oven to 175°C (347°F). If using a stovetop-safe tagine, you can continue cooking on low heat instead of using the oven.
Place the tagine in the oven and let it cook for approximately two hours, allowing the lamb to become tender and flavorful.
Preparing the Garnishes
Traditional Moroccan tagines are often garnished with apricots, prunes, and almonds for a balance of sweet and savory flavors.
Apricot Garnish:
- 150ml of boiling water
- 1 teaspoon of mixed spices
- 1 tablespoon of runny honey
- Juice of 1 small lemon
- 150g of dried apricots
- In a saucepan, combine the boiling water, mixed spices, honey, and lemon juice.
- Add the dried apricots and let them simmer for 3–4 minutes until softened.
- Remove the apricots and reduce the liquid into a thick syrup to drizzle over them.
Almond Garnish:
- 100g of almonds (blanched and peeled)
- ½ tablespoon of olive oil
- A small knob of butter
- A light sprinkle of sugar
- Blanch the almonds in boiling water for two minutes, then peel them.
- Heat olive oil and butter in a pan over medium-high heat.
- Add the almonds and a small sprinkle of sugar.
- Stir-fry until golden brown.
Assembling the Tagine
Once the lamb tagine has finished cooking:
- Sprinkle 20g of chopped coriander over the dish.
- Arrange the poached apricots around the lamb.
- Drizzle the reduced syrup over the apricots.
- Sprinkle the toasted almonds on top.
Final Dish
The result is a rich and flavorful Moroccan lamb tagine, infused with aromatic spices and garnished with sweet apricots and crunchy almonds. The lamb is incredibly tender, having absorbed all the delicious flavors.
Enjoy your traditional Moroccan lamb tagine!
