Slow-Cooked Comfort: Lamb Tagine Perfection

Lamb tagine is a hearty and flavourful dish that is perfect for a cold winter's day. This Moroccan slow-cooked lamb stew is packed with fragrant spices, dried fruits, and nuts, resulting in a rich and aromatic sauce. The best cut of lamb for a tagine is lamb shoulder or lamb neck, as the fat in these cuts adds flavour and moisture to the dish. However, other cuts such as lamb shank, leg, or even beef or chicken can also be used.

The key to a delicious lamb tagine is slow cooking, allowing the meat to become tender and the flavours to develop. While a traditional tagine pot is ideal for this dish, it can also be made in a slow cooker, stovetop, or oven. The cooking method and ingredients remain largely the same across different recipes, with some variation in spices and cooking times.

To make lamb tagine in a slow cooker, start by browning the lamb in batches and setting it aside. In the same pan, cook the onions, garlic, and spices until softened and fragrant. Return the lamb to the pan, along with the remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours. Serve with couscous, rice, or flatbread, and enjoy the delicious flavours of Morocco!

Choosing the right cut of lamb

The best cut of lamb for a tagine is lamb shoulder. It's a tough cut of meat that is made for slow cooking and is marbled with fat, so it becomes beautifully juicy and tender. Lamb shoulder is also readily available and often sold as "lamb stew meat".

If you don't want to use lamb shoulder, the next best option is lamb shank, but you will need to cut the meat off the bone, and the shape of the pieces won't be as uniform, so some will cook faster than others. Boneless lamb leg is another alternative, but it is leaner than the shoulder, so it won't be as juicy.

When choosing your lamb, look for cuts with a bit of marbling, as the fat will break down during the slow cooking process and keep the meat moist. Lamb neck is another good option for tagines and stews as it is flavourful and has plenty of fat. Offcuts with a bit of marbling or lamb neck fillets are also suitable.

If you want to use a leaner cut of meat, you can opt for diced leg steaks, but keep in mind that leaner cuts may require adjustments to the cooking time and temperature to ensure the meat is tender and juicy.

Browning the lamb

Firstly, cut the lamb into cubes of around 3cm. You can use lamb shoulder, neck, or leg, and it should be cut into chunks. The lamb should be tossed in salt and pepper and then browned in a large skillet or pan over a medium-high heat. It is important to brown the lamb in batches, so as not to overcrowd the pan, which would cause the lamb to stew instead of browning. You will need to turn the lamb to colour the pieces on all sides, which should take around 3 minutes. Once browned, remove the lamb and set it aside on a plate.

If there are any brown bits at the bottom of the pan, these can be scraped up and added for extra flavour.

Preparing the vegetables

Chopping the Vegetables:

Start by gathering your vegetables. For a lamb tagine, you will typically need onions, carrots, and sometimes sweet potatoes or other root vegetables. Chop the vegetables into uniform chunks. The size of the chunks can vary depending on your preference, but aim for roughly 1-inch to 1 1/4-inch pieces. This ensures even cooking and a pleasing texture in the final dish.

Sautéing the Vegetables:

Heat a tablespoon or two of vegetable oil or olive oil in a large skillet or pan over medium to medium-high heat. Add the chopped onions and sauté until they become translucent and start to soften. This usually takes around 3-5 minutes. Then, add the carrots and continue cooking for a few minutes, stirring occasionally. You can also add other vegetables like celery or bell peppers at this stage if you wish.

Spicing Things Up:

Now it's time to add the spices to the vegetable mix. This is where you can get creative and customize your tagine to your taste preferences. Common spices used in a lamb tagine include cumin, coriander, cinnamon, paprika, turmeric, cardamom, ginger, and cayenne pepper. You can use a pre-made ras el hanout spice blend or create your own mix. Add the spices to the vegetables and cook for an additional 1-2 minutes, stirring frequently, to release their aromatic flavors.

Combining Vegetables and Meat:

Once your vegetables are nicely coated in the spices, it's time to combine them with the lamb. If you've followed the previous steps of browning the lamb and removing it to a plate, simply add the sautéed vegetables to the same skillet or pan. Stir everything together, ensuring the vegetables and lamb are well incorporated. If you're using a slow cooker, transfer this mixture into the slow cooker pot.

Adding Liquids and Other Ingredients:

Now, it's time to add the liquids and other ingredients to create a flavorful sauce. Pour in chicken or lamb stock, tomato puree or paste, and chopped tomatoes. You can also add ingredients like honey, lemon juice, or lemon zest for a touch of sweetness and acidity. Give everything a good stir to combine. If using a slow cooker, transfer this mixture to the pot and add any remaining ingredients, such as dried fruits (apricots, dates, or prunes) and chickpeas.

Remember, preparing the vegetables is just one part of the lamb tagine recipe. Be sure to follow the full recipe instructions for cooking the lamb, combining all the ingredients, and adjusting cooking times and temperatures for your slow cooker. Enjoy creating this delicious and hearty dish!

Adding spices and liquids

The key to a delicious lamb tagine is in the spices and liquids used. Here's a step-by-step guide to adding the spices and liquids to your slow cooker lamb tagine:

Step 1: Browning the Lamb and Vegetables

Before adding any spices or liquids, it's important to brown the lamb and vegetables. Heat some vegetable oil or olive oil in a large skillet or pan over medium-high heat. Add the diced lamb and cook until it is browned on all sides. Transfer the lamb to a plate and set it aside.

In the same pan, add your diced onions, minced garlic, and grated ginger. Sauté this mixture for a few minutes, stirring occasionally, until the onions are softened and translucent. If there are any brown bits of lamb stuck to the bottom of the pan, be sure to scrape them up and mix them into the vegetables, as they add flavour to your dish.

Step 2: Adding Spices and Liquids to the Slow Cooker

Now it's time to add your spices and liquids. Transfer the browned lamb and sautéed vegetables to your slow cooker. Add your choice of spices, such as ground coriander, cumin, cinnamon, paprika, cayenne pepper, cardamom, and ginger. You can also include a cinnamon stick for extra flavour.

Next, pour in your liquids. Beef, chicken, or vegetable stock can be used, depending on your preference. You will also need tomato puree or tomato paste, and some water. The amount of liquid added will depend on the size of your slow cooker and the desired consistency of your tagine. As a guide, recipes typically call for 200-250ml of stock and 500ml of water, but you can adjust these quantities as needed.

Step 3: Cooking the Tagine

Cover your slow cooker and cook the tagine on a medium setting for 3-4 hours, or until the lamb is tender. You can also cook it on a low setting for 6-8 hours if you prefer.

Step 4: Adding Dried Fruits and Chickpeas (Optional)

Once the lamb is tender, you can add dried fruits such as apricots, dates, or prunes, and drained chickpeas. Continue cooking for an additional 20-30 minutes to allow the flavours to meld.

Step 5: Finishing Touches

Finally, stir in a squeeze of lemon juice and honey to taste. Adjust the seasoning with salt and pepper as needed.

Your lamb tagine is now ready to be served! Serve it with couscous, rice, or flatbread, and top with Greek yoghurt, toasted almonds or pistachios, and fresh herbs such as coriander or mint. Enjoy the fragrant and flavourful dish you've created!

Serving suggestions

Lamb tagine is a hearty and flavourful dish, perfect for serving to your family on a cold day. There are several options for serving this delicious meal.

The most popular option is to serve the lamb tagine with couscous. This can be plain couscous, or you could try couscous with fruit and nuts, such as golden couscous with apricots and crispy onions. For a lower-carb option, you could serve the tagine with cauliflower rice.

If you want to be more adventurous, you could serve the tagine with traditional North African side salads and bread. Basmati rice or mashed potatoes are also suitable sides, though not as traditional.

For an extra special touch, top the dish with a dollop of Greek yoghurt and serve with flatbreads to mop up the delicious sauce.

Frequently asked questions