Lamb Tagine: A Hearty Moroccan Dish To Master

Lamb tagine is a traditional Moroccan dish that combines tender pieces of lamb with a variety of spices, dried fruits, herbs, nuts, and vegetables. The dish is typically cooked slowly in a tagine—a clay pot with a conical lid—which allows the flavours to meld together, resulting in a rich and aromatic stew. While a tagine is ideal for cooking this dish, it can also be prepared in a Dutch oven or a large, shallow, thick-bottomed, covered skillet.

Choosing your lamb

When it comes to choosing the lamb for your tagine, there are a few things to consider. Firstly, decide on the cut of lamb you want to use. Lamb shoulder or lamb shanks are commonly used for this dish as they become tender when slow-cooked. You can also use a boneless leg of lamb or lamb neck. If you prefer, you can opt for boneless lamb stew meat, which will also work well in a tagine.

Once you've chosen your cut of lamb, you'll want to trim any excess fat and cut it into pieces. For lamb shoulder or leg, cubes of around 1-2 inches are ideal. If using lamb shanks, you can leave them whole or cut them into smaller pieces, depending on your preference. Aim for pieces that are relatively uniform in size to ensure even cooking.

The amount of lamb you need will depend on the size of your tagine or cooking vessel and the number of servings you want to make. As a guide, for a generous serving of lamb tagine, aim for around 1 pound of lamb per person. This will ensure that your tagine is hearty and meaty.

When purchasing your lamb, look for meat that is a healthy pink colour and has a decent amount of marbling, which will add flavour and moisture to your dish. If possible, source your lamb from a local butcher or a trusted supplier to ensure the best quality.

Before cooking, it's important to season the lamb generously with salt and pepper. You can also marinate the lamb in a mixture of spices, such as olive oil, garlic, coriander, paprika, and ginger, to infuse it with even more flavour. This step is optional but will elevate your tagine to the next level.

Preparing your ingredients

Firstly, gather all your ingredients, including the lamb, spices, vegetables, and cooking vessel. You'll need a tagine, a Dutch oven, or a large, shallow, thick-bottomed skillet for the best results. For the lamb, opt for boneless lamb shoulder or leg, cut into 1-inch cubes. You can also use bone-in lamb stew meat or lamb neck, but ensure it's cut into 1.5-inch pieces.

Next, prepare the marinade for the lamb. In a small bowl, mix olive oil, minced garlic cloves, salt, cracked pepper, cinnamon, ground coriander, paprika, and ground ginger. Evenly coat the lamb pieces with this mixture and refrigerate for at least 3 hours or overnight. This step is crucial for allowing the flavours to penetrate the meat.

While the lamb is marinating, you can prepare the rest of the ingredients. Chop or slice the onions, garlic, and ginger. If using potatoes, slice them thinly, either with a mandolin or a sharp knife. You can also prepare other vegetables like carrots, sweet potatoes, or butternut squash by cutting them into similar-sized pieces.

Additionally, gather and measure out the spices you'll need, such as nutmeg, cumin, coriander, cayenne pepper, chili flakes, paprika, anise powder, turmeric, and cardamom. You can adjust the amounts of these spices to your taste preferences.

If you're using dried apricots, chop them into smaller pieces. Other dried fruits like raisins, prunes, or dates can also be added, but ensure they are chopped to a similar size as the apricots.

Finally, prepare any nuts you plan to use, such as pistachios, almonds, or pine nuts. Chop them into smaller pieces if desired.

By following these steps and preparing your ingredients thoroughly, you'll be well on your way to creating a delicious lamb tagine with rich flavours and a beautiful presentation.

Cooking methods

Lamb tagine is a traditional Moroccan dish featuring tender pieces of spiced lamb slow-cooked with a medley of warm spices, herbs, dried fruits, vegetables, and nuts. The name "tagine" refers to both the conical clay pot the dish is cooked in and the aromatic stew itself.

To make lamb tagine, start by marinating the lamb in a mixture of olive oil, garlic, salt, pepper, and spices such as cinnamon, coriander, paprika, and ginger. You can refrigerate the lamb for at least three hours or overnight.

In the tagine base or a Dutch oven, cook the onions over medium heat until soft. Then, add the lamb and break up any pieces that are stuck together. Cook the lamb until it is browned, stirring occasionally.

In a separate bowl, whisk together the vegetable broth, tomato paste, and cornstarch. Add this mixture to the tagine along with saffron and cardamom pods wrapped in a cheesecloth. Stir in the dried fruit and nuts of your choice, such as apricots and pistachios.

Cover and cook the tagine over low heat for about an hour. Then, add thinly sliced potatoes and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle with fresh herbs like parsley or cilantro, and serve with couscous, rice, quinoa, or crusty bread.

If using a tagine, preheat the oven to 350°F. If using a Dutch oven, set the oven to 300°F. You can also cook the lamb tagine in a slow cooker or instant pot, adjusting the cooking time as needed.

Spices and seasoning

Firstly, you will need to season the lamb with salt and pepper. This is an important step to ensure the lamb is flavoursome. Pat the lamb dry with a paper towel and then season all sides with salt. Leave the lamb to sit at room temperature for an hour, or chill it uncovered in the refrigerator for up to 12 hours (the longer you leave it, the better).

When it comes to spices, a variety of options can be used, including cinnamon, cumin, turmeric, cardamom, coriander, paprika, saffron, nutmeg, cayenne pepper, chilli flakes, anise powder, and chilli powder. You can also add a cinnamon stick to the dish for extra flavour. These spices can be combined and used to create a spice blend, or you can experiment with different combinations to create a unique flavour profile.

For a spice blend, mix together 2 teaspoons of freshly grated nutmeg, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of cayenne pepper, 1/2 teaspoon of chilli flakes, 2 teaspoons of paprika, 1/2 teaspoon of anise powder or 1 star anise, 1 teaspoon of ground turmeric, and 1/4 teaspoon of ground cardamom.

If you want to add extra depth to your dish, you can also include a pinch of cloves, cumin, ras el hanout, cinnamon stick, nutmeg, or allspice.

For a simple lamb tagine marinade, combine 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.

When cooking, add the spice blend to a skillet with oil and cook until soft, about 3-4 minutes. You can also add garlic and ginger to the mix for extra flavour.

For a truly aromatic and flavourful lamb tagine, don't be afraid to experiment with different spices and combinations.

Serving suggestions

Lamb tagine is a hearty, aromatic dish, perfect for sharing with family and friends. This flavourful stew is best served with something that can soak up all of those wonderful juices. Couscous is the traditional accompaniment, but you could also try serving it with rice, quinoa, or crusty bread.

If you want to serve a few sides, or are looking for a low-carb option, tabbouleh, parsley salad, or pita bread are all great options. You could also serve it with a bright herb and radish salad with feta and walnuts, or a simple green salad with a yogurt and buttermilk dressing.

For a more filling meal, serve your lamb tagine with roasted butternut squash, wedges of red onion, and sage leaves, or with riced cauliflower.

If you want to lean into the Moroccan theme, you could serve your lamb tagine with Moroccan country bread, or Moroccan chickpea and lentil soup.

Frequently asked questions