Lamb Tagine: A Hearty Moroccan Feast

Lamb tagine is a North African dish named after the earthenware pot with a conical lid that it is cooked in. The dish is a stew that combines savoury and sweet ingredients to create a complex blend of flavours. While a tagine pot is ideal, a Dutch oven or heavy-bottomed pot can also be used to make this aromatic dish.

Choosing your lamb cut

When choosing your lamb cut for a tagine, there are a few options to consider. The type of lamb you choose will depend on your preference for convenience, flavour and texture. Here are some options to consider:

Boneless Lamb Shoulder

The boneless lamb shoulder is a good option if you're looking for a cut with plenty of flavour and relatively fewer bones to deal with. This cut tends to have more fat, which can add flavour and moisture to your tagine. It's important to trim any excess fat before cooking. Cut the lamb shoulder into 1- to 2-inch pieces for the ideal size in a tagine.

Bone-in Lamb Stew Meat or Lamb Neck

Bone-in lamb stew meat or lamb neck is an excellent choice for a juicier and more affordable option. The presence of bones adds flavour to the dish, and the meat becomes tender when slow-cooked. Cut the meat into 1- to 1.5-inch pieces to ensure it cooks evenly.

Lamb Shanks

Lamb shanks are a great option if you want a more impressive presentation. They are cut from the lower part of the lamb's leg and typically come "frenched," meaning the meat is exposed, and the bone is cleaned of fat and sinew. Lamb shanks are best when slow-cooked until the meat is tender and falls off the bone.

Boneless Leg of Lamb

If you prefer a leaner cut of lamb, consider using a boneless leg of lamb. This option may be more expensive, but it requires less preparation, as it doesn't need to be deboned. Cut the meat into 1-inch pieces for even cooking.

Other Options

Other lamb cuts you can consider include lamb fillets, lamb cubes, or even goat, hogget, or mutton for extra flavour. You can also mix things up by including other types of meat, such as beef or chicken, depending on your preference.

Remember, when choosing your lamb cut, consider the amount of fat, bone content, and the size of the pieces you'll be putting into your tagine. Each option will provide a slightly different flavour and texture, so choose what best suits your taste and the overall style of your dish.

Preparing your meat

The first step in preparing your meat is to cut it into pieces. The size of the pieces will depend on the type of lamb you are using. If you are using lamb shoulder or neck, cut it into 1- to 1½-inch pieces. If you are using lamb shanks, ask your butcher for small shanks and cut them into pieces. If using boneless lamb, cut it into 1" to 2" pieces.

Once you have cut your lamb into pieces, you will need to season it. Place the lamb in a large bowl and toss it with about 2 teaspoons of salt. You can also add other spices to your lamb at this stage. One recipe suggests adding olive oil to the bowl and tossing the lamb to coat it. Another recipe suggests adding the following spices to a large resealable bag: paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron. Then, add the lamb to the bag and toss to coat well.

After the lamb has been seasoned, it needs to be refrigerated. Ideally, the lamb should be left to sit for at least 8 hours, but preferably overnight. This will allow the flavours to develop and the meat to tenderize.

The next step is to brown the meat. Heat some olive oil or butter in a large, heavy-bottomed pot over medium-high heat. You can also use a tagine if you have one. Add the lamb to the pot in batches, making sure to leave room around each piece so that it can brown properly. Cook the lamb until it is well browned on all sides, which should take around 5 to 10 minutes. Once the lamb is browned, transfer it to a plate and repeat with the remaining batches.

Selecting spices

When selecting spices for a lamb tagine, it's important to consider the unique blend of flavours that characterise this Moroccan dish. Tagine is known for its intricate combination of sweet and savoury ingredients, resulting in a richly spiced sauce. Here are some guidelines and suggestions for selecting spices to create an authentic and delicious lamb tagine:

Savoury Spices:

Savoury spices form the backbone of a lamb tagine, providing depth and warmth to the dish. Commonly used savoury spices include cumin, coriander, cardamom, ginger, turmeric, cayenne pepper, cloves, saffron, and garlic powder. These spices create an earthy and aromatic base that complements the lamb and other ingredients.

Sweet Spices:

To balance the savoury notes, the addition of sweet spices is essential. Cinnamon is a staple in lamb tagine, providing a subtle sweetness that enhances the other flavours. Nutmeg is another option for adding a hint of sweetness, and it pairs well with cinnamon. These sweet spices create a complex and well-rounded taste experience.

Customisation:

The beauty of a tagine lies in its adaptability. You can customise your spice selection based on your preferences and the desired flavour profile. For a more nuanced and delicate result, consider incorporating spices like smoked paprika, black pepper, and cayenne pepper, as suggested by Nargisse Benkabbou in her book "Casablanca." These spices add smoky and earthy notes to the dish. Additionally, you can experiment with other spices like paprika, chilli powder, and black pepper to create your unique blend.

Fruit and Dried Fruits:

Fruit and dried fruits are commonly used in lamb tagine to enhance the sweet and savoury flavours. Apricots, raisins, prunes, dates, and figs are popular choices. These fruits add a burst of sweetness and a chewy texture to the dish. You can chop them into raisin-sized pieces and add them during cooking, allowing them to break down into the gravy.

Garnishes and Toppings:

To finish your lamb tagine, consider garnishes and toppings that will add texture and a final touch of flavour. Toasted almonds, sesame seeds, and fresh herbs like coriander or mint are excellent choices. For an impressive presentation, create a red onion and pomegranate salsa, as suggested by Nigella Lawson, to bring a burst of colour and freshness to the dish.

Cooking methods

The word "tagine" refers to both a North African cooking pot with a conical lid and the aromatic stew cooked inside. Tagine, the stew, typically combines savoury and sweet ingredients to create a complex dish with a rich sauce.

To make a lamb tagine, you will need a tagine pot, a Dutch oven, or a heavy-bottomed pot with a tight-fitting lid. Here is a step-by-step guide on how to cook lamb in a tagine:

Step 1: Prepare the lamb

Start by cutting the lamb into 1- to 1½-inch cubes or pieces. Place the lamb in a large bowl and toss it with about 2 teaspoons of salt. Let the lamb sit at room temperature for about an hour or refrigerate it overnight.

Step 2: Prepare the broth and apricots (optional)

In a small saucepan, bring chicken or lamb broth to a boil. Remove from the heat and add dried apricots. Let the apricots sit in the broth for at least 15 minutes. This step is optional but adds a sweet element to your tagine.

Step 3: Brown the lamb

Heat some olive oil or butter in your chosen pot over medium to medium-high heat. Working in batches, add the lamb to the pot and cook until it is browned on all sides, which should take about 4 to 10 minutes. Transfer the browned lamb to a plate and set aside.

Step 4: Cook the aromatics

Reduce the heat to medium and add chopped onions to the pot. Cook the onions until they are soft, which should take about 5 to 8 minutes. Then, add garlic and ginger, cooking for an additional 1 to 3 minutes until fragrant.

Step 5: Add spices and tomato paste

To the pot, add a cinnamon stick, saffron (if using), and other spices such as cumin, turmeric, coriander, cardamom, and cayenne pepper. Cook for about a minute until the spices are toasted. Then, stir in tomato paste and coat the aromatics.

Step 6: Combine all ingredients and simmer

Add the lamb back to the pot, along with the apricots (if using) and broth. You can also add some lemon zest for extra flavour. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the lamb is tender, which should take about 1½ to 2½ hours.

Step 7: Thicken the sauce (optional)

If you find the sauce too thin, you can thicken it by creating a cornstarch and water slurry. Stir this mixture into the tagine during the last 5 minutes of cooking.

Step 8: Prepare the garnishes

While the tagine is simmering, you can prepare some garnishes. Toast some slivered almonds in butter or olive oil over medium heat until golden brown. You can also chop some fresh herbs like cilantro, mint, and parsley.

Step 9: Serve

Once the lamb is tender, remove the tagine from the heat and stir in the fresh herbs. Garnish with the toasted almonds and serve over couscous or with flatbreads. Enjoy!

Serving suggestions

Lamb tagine is a rich and flavourful dish, and there are a few different ways to serve it. Couscous is a popular choice, and it can be served plain or with Moroccan spices. Flatbreads are also a traditional accompaniment to tagine, and you could also serve it with rice or naan.

To add some freshness to the dish, you could make a salad to serve on the side or as a topping. A simple salad of red onion and mint, dressed with lemon juice and salt, is a great option. Alternatively, you could make a more involved red onion and pomegranate salsa, which will also add a flash of colour to the plate.

If you want to add some crunch to the dish, you can fry some flaked almonds or sesame seeds in butter and scatter them on top. You could also add some chopped fresh herbs, such as coriander or parsley, for extra freshness.

For a more filling meal, you could serve lamb tagine with roasted vegetables, such as butternut squash or sweet potatoes.

Frequently asked questions