The Perfect Lamb Tagine: Cooking Time And Techniques

Lamb tagine is a Moroccan dish that involves slow-cooking lamb in a rich sauce. The lamb is typically browned in batches and then slow-cooked with spices, dried fruit, and vegetables. The cooking time for lamb tagine varies depending on the recipe and the desired tenderness of the meat, but it generally ranges from 1 hour 30 minutes to 3 hours. Some recipes call for an additional browning or simmering step before the slow cooking, which adds to the total cooking time. The type of pot used can also affect the cooking time, with some recipes recommending the use of a tagine, a heavy-bottomed pot, or a Dutch oven.

Browning the lamb

Step 1: Prepare the Lamb Cubes

Cut the lamb into large cubes of around 1.5 inches (3.5 cm) in size. This ensures that the lamb doesn't become too tender too quickly during the slow cooking process. You can use lamb shoulder or lamb stew meat, which is ideal for slow cooking as it becomes beautifully tender.

Step 2: Season the Lamb

Toss the lamb cubes with salt and pepper, or a spice mix. You can use a pre-made ras el hanout spice blend or make your own by combining spices like coriander, cumin, cardamom, turmeric, cayenne pepper, cloves, and ginger. If you have time, you can marinate the lamb in the spice mix overnight in the refrigerator. This step adds a deeper flavour to the meat.

Step 3: Heat the Cooking Vessel

Heat a large oven-proof Dutch oven or a heavy-bottomed pot over high heat. Add enough oil to coat the bottom of the pan, such as olive oil or argan oil. You want the oil to be hot but not smoking.

Step 4: Brown the Lamb in Batches

Place the lamb cubes in the hot oil, making sure not to crowd the pan. Cook the lamb in batches to ensure even browning. Brown the meat on all sides for about 3-5 minutes, or until it develops a golden colour. Use a slotted spoon to transfer the browned lamb to a plate or bowl and set aside. Repeat this process until all the lamb is browned.

Step 5: Deglaze the Pan (Optional)

If you're using a separate pan for browning, deglaze it by adding a small amount of liquid such as chicken or lamb stock, or tomato juice. This will loosen any browned bits and flavour stuck to the pan, adding extra flavour to your dish. Pour this liquid into the main cooking vessel.

Step 6: Continue with the Recipe

Once all the lamb is browned and set aside, you can continue with the rest of your tagine recipe. Typically, this involves sautéing aromatics like onions, garlic, and spices, then adding back the lamb, liquid, and other ingredients before slow cooking until tender.

Remember, browning the lamb is a crucial step to developing flavour and ensuring your lamb tagine turns out juicy and delicious. Don't skip it, and feel free to experiment with different spice combinations to find your perfect blend!

Sautéing aromatics

Preparing the Aromatics

Before you start sautéing, gather and prepare your aromatics. For a lamb tagine, common aromatics include garlic, onion, ginger, cinnamon, and spices like coriander, cumin, and cardamom. You'll want to finely chop or mince these ingredients to ensure even cooking.

Choosing a Cooking Fat

The next step is to choose a cooking fat. You can use olive oil, canola oil, or any neutral oil with a high smoke point. Add enough oil to coat the bottom of your pan, usually about 1-3 tablespoons, depending on your pan size.

Cooking the Aromatics

Heat your pan over medium to medium-high heat. Once the oil is hot, add your aromatics. It's important to control the heat to avoid burning the aromatics. Cook the aromatics for about 3-5 minutes, stirring frequently, until they soften and become fragrant.

Developing Flavor

During the sautéing process, the natural sugars in the aromatics will start to caramelize, and the spices will release their essential oils, creating a rich flavor base for your lamb tagine. You can also add a tablespoon of tomato paste to the aromatics and cook for an additional 1-2 minutes, stirring constantly, to add depth to the sauce.

Building the Dish

Once your aromatics are softened and fragrant, you can proceed with the next steps of your lamb tagine recipe. Typically, this involves adding the braising liquid, such as chicken stock, and returning the browned lamb to the pot. From there, you'll follow the recipe's instructions for slow cooking to tenderize the meat and develop the rich, spicy sauce that characterizes a lamb tagine.

Remember, sautéing aromatics is a versatile technique that can be applied to various dishes beyond lamb tagine. Play around with different combinations of aromatics and spices to create unique flavor profiles for your favorite recipes.

Slow cooking

Ingredients

Firstly, gather your ingredients. For a lamb tagine, you'll need lamb (neck, shoulder, or leg), vegetables like onions, carrots, and sweet potatoes, spices like cinnamon, cumin, coriander, and paprika, and liquids like chicken or lamb stock. You can also add dried fruits like apricots, prunes, or raisins for a touch of sweetness.

Preparation

Start by chopping the lamb into chunks, removing any excess fat. You can also brown the lamb in a pan before adding it to the slow cooker to enhance the flavour. In the same pan, sauté your aromatics (onions, garlic, and ginger) for a few minutes until softened.

Cooking

Now it's time to combine all the ingredients in your slow cooker. Add the lamb, vegetables, spices, liquids, and dried fruits. Give it a good stir to combine everything. Put the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The longer cooking time on a lower temperature will result in more tender lamb and a richer sauce.

Serving

Once your lamb tagine is cooked, you can serve it with couscous, rice, or bread. Top it with some Greek yoghurt, chopped nuts like almonds or pistachios, and fresh herbs like coriander or mint.

Storage and Reheating

Lamb tagine can be stored in the fridge for a few days, and the flavours will intensify over time. It can also be frozen for up to three months. To reheat, defrost overnight in the fridge and then heat until piping hot.

Using a tagine

A tagine is a two-part clay pot cooking vessel that is common in North Africa. The bottom part is a shallow earthenware pot or bowl, and the top is a tapered, rounded, conical lid topped by a knob that is vented. The clay allows for a slow cooking method, infusing the lamb with fabulous flavours.

If you have a gas stove, you will need to place the tagine on a metal heat diffuser to prevent the bowl from breaking.

Before using a new tagine for the first time, it is important to cure it. To do this, submerge the base and lid in water for 24 hours. Then, dry it off with a towel and rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven, set to 225°F for 2 hours, and then turn off and let the oven cool completely.

When cooking with a tagine, you can follow the same steps as you would when cooking in a Dutch oven or braising pan. However, if you are using a slow cooker, you will need to marinate the meat for at least three hours before adding the other ingredients.

• Marinate the lamb pieces by combining olive oil, minced garlic cloves, salt, cracked pepper, cinnamon, ground coriander, paprika, and ground ginger. Mix this thoroughly by hand into the meat and refrigerate for 3 hours or overnight.
• Place the onions in the tagine base and sprinkle with a little salt. Sweat them for about 20 minutes on medium heat.
• Add the diced lamb. Break up any pieces that are stuck together. Stir and cook while browning the lamb for 20 minutes.
• In a bowl, whisk together the vegetable broth, corn starch, and tomato paste until well combined.
• Add the broth mixture to the tagine.
• Add the saffron threads to the tagine.
• Lay in the cardamom pods wrapped and tied in a cheesecloth.
• Sprinkle in the dried sweet apricots.
• Add the pistachios, then cover and cook on low heat for 1 hour.
• Add the sliced potatoes in concentric circles to cover the simmering meat. Cover and cook for another 30 minutes or until the potatoes are soft.
• Sprinkle with the chopped parsley and serve.

Serving suggestions

There are many ways to serve lamb tagine, depending on your preferences and dietary requirements. Here are some serving suggestions:

Couscous

Couscous is a popular choice to serve with lamb tagine, as it soaks up the rich sauce and provides a tasty base for the tender meat. It's also a traditional Moroccan accompaniment, so it adds an authentic touch to your meal.

Flatbreads

Warm flatbreads are another option to mop up all the delicious sauce. They can be used to scoop up the tagine, or you can tear them and dip them into the sauce. Flatbreads also add a different texture to the dish.

Rice

Rice is a versatile side dish that can be served with lamb tagine. It's a good option if you're looking for something more filling or want to add another grain to the meal.

Salads

If you're looking for something lighter to accompany the rich tagine, a salad can be a refreshing choice. A Moroccan-inspired salad with ingredients like cucumber, tomatoes, and olives would complement the flavours of the tagine.

Garnishes

To add some extra flavour and texture, consider garnishing your lamb tagine with fresh herbs like coriander or parsley, nuts such as pistachios or almonds, and seeds like pomegranate or sesame. These additions bring a pop of colour and a burst of flavour to your dish.

Side Dishes

You can also serve lamb tagine with some side dishes to make it a more substantial meal. Some options include roasted vegetables, hummus or other dips, and pita bread. These sides can add more flavour and variety to your meal.

Frequently asked questions