The Perfect Lamb Tagine: A Step-By-Step Guide

Lamb tagine is a North African stew that combines savoury and sweet ingredients to create a complex dish with a rich sauce. The name 'tagine' refers to both the pot and the stew. The dish is traditionally cooked in a tagine, a North African cooking pot with a conical lid, but a Dutch oven or other heavy-bottomed pot can be used instead. Lamb tagine typically includes lamb, spices, dried fruit, nuts, and vegetables. The lamb is usually cut into cubes or chunks and browned before being added to the stew. The spices used can include cinnamon, cardamom, cumin, turmeric, ginger, and saffron. The dried fruit adds sweetness and can include apricots, raisins, dates, or prunes. The nuts, typically almonds, are often toasted before being added to the dish. Lamb tagine is usually served with couscous or flatbreads.

Choosing your lamb

Choosing the right lamb is an important step in making a delicious lamb tagine. Here are some tips and considerations to help you select the best lamb for your dish:

Type of Lamb

When selecting lamb for your tagine, you can choose from various options, including lamb shoulder, lamb neck, lamb shanks, or lamb leg. The choice depends on your preference for a leaner or juicier cut. Lamb shoulder and neck tend to give a juicier and more flavourful result, while the leg is leaner. You can also opt for boneless or bone-in lamb. Bone-in lamb adds an extra savoury note to the dish, but it requires more time to cook.

Amount of Lamb

The amount of lamb you need will depend on the size of your tagine or cooking pot and the number of servings you want to make. Typically, recipes call for around 2 to 3 pounds of lamb for a generous portion.

Preparation and Seasoning

Before cooking, it is essential to trim any excess fat from the lamb and cut it into cubes or pieces. The ideal size for the pieces is around 1 to 2 inches, ensuring they are not too small, as this can cause them to dry out during cooking. After cutting, season the lamb generously with salt and let it sit for at least an hour to bring it to room temperature, or even overnight in the refrigerator. This process helps to enhance the flavour and texture of the meat.

Customisation and Personal Preference

You can also customise your lamb tagine by combining different types of lamb or adding bones to the dish. As mentioned, bones add a savoury note to the dish, so if you opt for boneless lamb, you can ask your butcher for some bones to include during cooking. Additionally, feel free to experiment with different combinations of spices and seasonings to find the blend that suits your taste.

Preparing your ingredients

Start by gathering your ingredients, which may vary depending on your preferred recipe. Common ingredients include lamb (either boneless or bone-in), onions, garlic, ginger, spices such as cinnamon, cumin, turmeric, cardamom, and saffron, dried fruits like apricots or raisins, almonds, and chicken broth or stock. You will also need olive oil, salt, and pepper for seasoning, and some recipes call for tomato paste or honey.

Once you have all your ingredients, prepare the lamb by cutting it into cubes or pieces of uniform size. Aim for pieces that are around 1 to 2 inches in size. Place the lamb in a large bowl and toss it with salt and pepper, or a spice mix if you prefer. Let the lamb sit at room temperature for about an hour, or you can even leave it overnight in the refrigerator to enhance the flavour.

Next, prepare your vegetables. Chop or slice the onions, garlic, and ginger as indicated in your chosen recipe. Some recipes call for sautéing the onions first, so set them aside if that's the case. If you're using carrots, peel and slice them. You can also toast the almonds in a skillet over medium heat until they're golden brown, then set them aside for garnish later.

If you're using dried fruits like apricots or raisins, you'll need to rehydrate them. Bring your chicken broth or stock to a boil in a small saucepan, then remove it from the heat and add the dried fruit. Let this mixture sit for at least 15 minutes so that the fruit can plump up and absorb the liquid.

Finally, gather and measure out your spices. You can mix them together in a small bowl or, if you're using a large amount, use a resealable bag to combine and store them until you're ready to add them to your tagine.

With your ingredients prepared, you're now ready to start cooking your lamb tagine! Remember to follow your chosen recipe for the best results, and feel free to add your own creative twists to make the dish truly yours.

Cooking the lamb

The first step in cooking the lamb is to cut it into pieces. The size of the pieces may vary depending on the recipe and your preference, but they are typically cut into cubes or chunks ranging from 1-inch to 2-inch in size.

Next, you will need to prepare a marinade for the lamb. This involves combining the lamb with ingredients such as salt, olive oil, and a variety of spices. The specific spices used can vary but often include cinnamon, cumin, cardamom, ginger, coriander, garlic powder, and turmeric. It is recommended to let the lamb sit in this marinade for at least an hour or even overnight in the refrigerator to allow the flavours to penetrate the meat.

After the lamb has marinated, it's time to brown the meat. Heat some oil in a large pot or Dutch oven over medium to medium-high heat. Working in batches, add the lamb to the pot and cook until it is browned on all sides. This step may take around 4-10 minutes per batch, depending on the size of your lamb pieces. Remove the lamb from the pot and set it aside on a plate once it is browned.

At this point, you can choose to deglaze the pot by adding a small amount of liquid such as chicken broth or water and scraping up any browned bits from the bottom. This step is optional but can add flavour to your dish.

Return the lamb to the pot, adding any additional ingredients as specified in your chosen recipe. This may include ingredients such as onions, garlic, ginger, dried fruit (such as apricots or raisins), tomato paste, honey, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the lamb is tender. This step can take anywhere from 1 hour to 3 hours, depending on the cut of lamb and your desired level of doneness.

During the last 30 minutes of cooking, you can add any remaining ingredients that you would like to retain some texture, such as additional dried fruit or nuts. Adjust the seasoning to taste.

Finally, garnish your lamb tagine with ingredients such as toasted almonds, fresh herbs (such as mint or cilantro), and a squeeze of lemon juice. Serve it with couscous or flatbreads, and enjoy the flavours of Morocco!

Making the sauce

The sauce for a lamb tagine is a rich blend of spices, fruits, and savoury ingredients. Here is a step-by-step guide to making the sauce:

Step 1: Prepare the Spices

The spices are key to the flavour of the tagine. In a small bowl, mix together ground cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne pepper, and cloves. You can adjust the quantities of each spice to your taste, but a balanced blend is essential.

Step 2: Marinate the Lamb

Place the lamb cubes in a large resealable bag or container. Add the spice mixture and coat the lamb pieces well. Refrigerate this for at least 8 hours, preferably overnight. This step allows the spices to penetrate the meat and enhance its flavour.

Step 3: Sauté the Aromatics

Heat olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and sauté until they are soft and translucent. You can also add garlic and ginger at this stage for extra depth of flavour. Cook this mixture for about 5 minutes, stirring occasionally.

Step 4: Add Spices and Tomato Paste

To the pot, add the cinnamon stick, saffron, and any other spices you wish to include. Cook this mixture for about a minute, stirring frequently. Then, add the tomato paste and stir well, coating the onions and spices. The tomato paste will add a savoury, umami flavour to the sauce.

Step 5: Incorporate Liquids and Fruit

Pour in the chicken broth and add dried fruit such as apricots, prunes, or raisins. You can also use fresh fruit like quince or pear. Bring the mixture to a boil and then reduce the heat to a simmer. The liquid should be reduced and thickened, creating a rich, flavourful sauce.

Step 6: Simmer and Adjust Seasoning

Cover the pot partially and allow the sauce to simmer gently. This step can take anywhere from 60 to 120 minutes, depending on the recipe and the desired consistency of the sauce. Stir the sauce occasionally to prevent sticking. Once the lamb is tender and the sauce has thickened, remove it from the heat and adjust the seasoning with salt and pepper, to taste.

Step 7: Garnish and Serve

For an extra touch of flavour and texture, prepare a garnish for your lamb tagine. Toast some slivered or chopped almonds in a small skillet over medium heat until golden brown. Additionally, you can create a mint and red onion salad by tossing thinly sliced red onions and mint leaves with lemon juice and salt.

Ladle the lamb tagine into bowls and top with the toasted almonds and onion salad. Serve with couscous or flatbreads on the side.

Feel free to experiment with different spices, fruits, and garnishes to create your own unique lamb tagine sauce!

Serving suggestions

Lamb tagine is a versatile dish that can be served with a variety of sides and accompaniments to enhance its rich and aromatic flavours. Here are some serving suggestions to complement your lamb tagine:

Couscous

Couscous is a traditional and popular accompaniment to lamb tagine. It provides a neutral base that complements the complex flavours of the stew. Couscous is a type of small, steamed pasta made from semolina flour. It has a light and fluffy texture and a mild flavour, making it a perfect pairing for the robust tagine. You can prepare it simply by boiling it in water or stock, or you could enhance its flavour by adding spices, herbs, or raisins.

Flatbreads

Flatbreads are another traditional option for serving with lamb tagine. They can be used to scoop up the stew, providing a tasty and textural contrast to the tender meat and sauce. Pita bread, naan, or other types of flatbreads can be warmed and served on the side. You could also brush them with olive oil or garlic butter and toast or grill them for added flavour and texture.

Rice

Rice, particularly couscous, can be a great option to serve with lamb tagine. It can be prepared in a variety of ways, such as saffron rice or buttered rice, to add flavour and complement the tagine. Rice also absorbs the flavours of the stew, making it a delicious way to enjoy the dish.

Salads

A fresh salad can provide a refreshing contrast to the rich flavours of the lamb tagine. A simple green salad with a tangy vinaigrette or a more complex salad with ingredients like radishes, feta, and walnuts can be a great side dish. You could also try a Moroccan-inspired salad with ingredients like cucumber, mint, and red onion.

Vegetables

Serving roasted or steamed vegetables alongside the lamb tagine can add colour, texture, and nutritional value to your meal. Carrots, butternut squash, and sweet potatoes are all great options, either on their own or as part of a larger vegetable medley.

Yogurt or Raita

A cool and creamy yogurt sauce or raita can help balance the spices and richness of the lamb tagine. It can be served as a condiment or side dish, providing a refreshing contrast to the hearty stew.

Nuts

Toasted nuts, such as almonds or sesame seeds, can be sprinkled over the lamb tagine just before serving to add a crunchy texture and nutty flavour.

Remember, lamb tagine is a versatile dish, so feel free to get creative and experiment with different serving suggestions to find your perfect combination of flavours and textures!

Frequently asked questions