Cooking Leg Of Lamb In A Tagine: Succulent And Simple

Lamb tagine is a North African dish, named after the earthenware vessel in which it is cooked. The dish is a rich and sticky stew, slow-cooked with tender lamb and complemented by fruit and spice. The tagine pot has a conical lid, which acts as a portable oven, but a Dutch oven or heavy-bottomed pot can also be used. The lamb is typically marinated and then slow-cooked with spices, dried fruits, nuts, and vegetables. The sauce is thick and richly spiced, and the lamb is cooked until tender and buttery soft. The dish is traditionally served with couscous or flatbreads, and sometimes rice or bread.

Choosing the right cut of lamb

When it comes to choosing the right cut of lamb for your tagine, there are a few options to consider. Here are some factors to keep in mind and some recommendations to help you make the best choice:

Type of Lamb

The type of lamb you choose will depend on your preference and the desired outcome. Lamb shoulder, neck fillets, or any type of stewing meat are commonly used in tagines. Shoulder and neck cuts tend to be tougher, which makes them ideal for slow cooking, resulting in juicy and tender meat. Boneless lamb leg is another option, but it is leaner and may not be as juicy. If you prefer your meat on the bone, you can go for bone-in lamb stew meat or lamb neck.

Amount of Fat

The amount of fat in the lamb is also important to consider. Lamb shoulder is a fatty cut, so you will need to trim the excess fat before cooking. This cut is ideal if you want juicy, flavourful meat. If you prefer a leaner option, boneless lamb leg is a better choice.

Size of Cubes

When cutting the lamb into cubes, aim for a size between 1.5 inches and 4 centimetres. This ensures the lamb cooks evenly and doesn't dry out. Smaller pieces may fall apart too quickly, especially if you are slow cooking, so try to avoid pre-cut lamb, as the pieces are usually too small.

Browning the Meat

Some recipes suggest browning the meat before adding it to the tagine. This adds flavour and colour to the dish. If you decide to brown the meat, make sure to cut it into larger cubes so it doesn't fall apart during the browning process.

In summary, the best cut of lamb for a tagine is lamb shoulder or neck. These cuts are ideal for slow cooking and will result in juicy, tender meat. However, boneless lamb leg is also an option if you prefer a leaner choice. Remember to cut the lamb into the appropriate size cubes and consider browning the meat for added flavour.

Preparing the meat

The best lamb to use 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's beautifully juicy. If you can't get hold of lamb shoulder, then the next best option is boneless lamb leg, although this is leaner and won't be as juicy.

If you're using lamb shoulder, trim the fat, then cut it into 3.5cm or 1.5-inch cubes. You'll need around 1kg or 2lb of lamb shoulder after trimming. If you're using boneless lamb leg, you'll need 3lb.

Before cooking, toss the lamb with salt and pepper. If you have time, you can also marinate the lamb overnight in a mixture of spices, garlic, lemon juice, and olive oil. Slash the lamb leg all over and put it in a large food bag or casserole dish, rub the marinade over the lamb, and leave it in the fridge for up to 24 hours.

When you're ready to cook, heat some oil in a large, oven-proof pot with a lid over high heat. Brown the lamb in batches, turning to colour all the pieces, for around three minutes. Remove the lamb from the pot and set aside.

Turn the heat down to medium-high and add diced onion and garlic to the pot. Cook for around three minutes, until soft. Then add tomato paste, ginger, cinnamon, and your choice of spice mix (see below). Cook for a further 1-2 minutes, stirring constantly.

Spice Mix

The traditional spice mix used for tagines is called ras el hanout and can be made with common spices. You can also buy blends, but making your own allows you to get the right balance of flavours. Here's a recipe for ras el hanout:

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons ground cardamom
• 2 teaspoons turmeric powder
• 1½ teaspoons fennel powder
• 1 teaspoon cayenne pepper (can be reduced or omitted)
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ teaspoon salt

Back to the Meat

Now, return the lamb to the pot and add chicken stock and water. Bring to a simmer, cover with a lid, and transfer to an oven preheated to 180°C/350°F (160°C fan-forced) for 45 minutes.

After 45 minutes, add dried fruit such as apricots, dates, or prunes, put the lid back on, and cook for a further hour, or until the lamb is tender. Check halfway through to ensure the sauce hasn't reduced too much—if it has, add a little more water.

Once the lamb is tender, gently stir in some lemon zest and serve over plain couscous, sprinkled with toasted almonds and fresh coriander.

Selecting a cooking vessel

The tagine is a North African cooking vessel with a conical lid used for slow cooking. However, you don't need to have a tagine to cook a leg of lamb in a tagine style. A Dutch oven, a heavy-bottomed pot, or a covered casserole dish can be used instead. These alternatives retain heat well and distribute it evenly, similar to a tagine. The tight-fitting lid helps trap steam, creating a moist, slow-cooking environment that is essential for tenderizing meats and blending flavours.

If you are using a Dutch oven, make sure it is large and oven-proof with a lid. A 24cm/9.5" wide Dutch oven should be sufficient.

If you are using a heavy-bottomed pot, it should be large with a lid.

If you are using a casserole dish, it should be large with a tight-fitting lid.

Cooking methods

A tagine is a North African cooking vessel used for slow cooking. The word "tagine" refers to both the pot and the aromatic stew cooked inside. Tagine, the stew, classically incorporates savoury and sweet ingredients to make a complex dish with a richly spiced sauce.

To cook a leg of lamb in a tagine, you will need the following ingredients:

• Lamb (leg or shoulder)
• Olive oil
• Butter
• Spices (such as cinnamon, ginger, saffron, coriander, cumin, cardamom, turmeric, cayenne pepper, cloves)
• Dried fruit (such as apricots, dates, raisins, cranberries, figs)
• Vegetables (such as onions, garlic, carrots, shallots)
• Chicken or lamb stock
• Honey
• Lemon
• Fresh herbs (such as coriander, parsley, cilantro)
• Nuts (such as almonds)

• Marinate the lamb: Rub the lamb with a mixture of spices, garlic, and olive oil. Leave it to marinate overnight in the refrigerator.
• Brown the lamb: Heat some olive oil in the tagine or a heavy-bottomed pot over medium-high heat. Add the lamb and brown it in batches to ensure even cooking. Remove the lamb from the pot and set aside.
• Sauté the aromatics: In the same pot, cook the onions, garlic, and carrots until softened. Add the ginger and spices, stirring to combine.
• Braise the lamb: Return the lamb to the pot and add enough chicken or lamb stock to cover the meat. Bring it to a simmer, then cover and cook over low heat for 1-2 hours, until the meat is tender.
• Add the dried fruit: Once the lamb is tender, add the dried fruit to the pot and continue cooking for another 20-30 minutes.
• Finish the dish: Stir in the honey, lemon juice, and fresh herbs. Taste and adjust seasoning with salt and pepper.
• Serve: Serve the lamb tagine with couscous, flatbread, or rice. Garnish with toasted nuts and fresh herbs.

Note: If using a tagine, it is important to use a diffuser between the tagine and the heat source to avoid damaging the clay. Alternatively, you can use a heavy-bottomed pot or Dutch oven to achieve similar results.

Serving suggestions

Lamb tagine is a rich and flavourful dish, with tender meat and a thick sauce. It is best served with something that can mop up all that delicious sauce. Here are some ideas for serving this wonderful dish:

• Couscous: This is the most popular option and for good reason. Couscous is the perfect vehicle for the sauce and complements the lamb and spices beautifully. Keep it plain or add fruit and nuts if you like.
• Flatbreads: Traditional Moroccan tagines are often served with flatbreads. These can be used to scoop up the lamb and sauce, or to dip into the sauce.
• Rice: While not traditional, rice is a great option to serve with lamb tagine, especially if you are looking for something more substantial.
• Bread: A crusty loaf or rolls are a great addition to the table when serving lamb tagine. Again, these are perfect for mopping up the sauce, and can be used to make sandwiches with the lamb.
• Salad: A fresh salad on the side can help to cut through the richness of the dish. Try a simple green salad, or something with a little more bite like a Moroccan country salad with cucumber and tomato.
• Yogurt: A cooling, fresh yogurt sauce or dip is a great contrast to the spicy, sweet tagine. Try a cucumber raita or plain yogurt with a drizzle of olive oil and some fresh herbs.

There are plenty of options for serving lamb tagine, so you can tailor your choices to your tastes and what you have available. Don't be afraid to mix and match and serve a selection of sides—you want to do justice to this wonderful dish!

Frequently asked questions