Cooking Lamb Tagine Without A Tagine: Alternative Methods

Lamb tagine is a Moroccan dish named after the earthenware vessel in which it is traditionally cooked. However, you can still make a delicious lamb tagine without a tagine pot by using a Dutch oven or stock pot. This dish is a rich and aromatic stew, full of savoury and sweet flavours, with tender, slow-cooked lamb.

Use a Dutch oven or heavy-bottomed pot

If you don't have a tagine, a Dutch oven or heavy-bottomed pot with a tight-fitting lid will work well.

To start, you'll want to brown the lamb. Toss the lamb with salt and pepper, then heat some oil in your Dutch oven over high heat. Brown the lamb in batches, turning to colour all sides of the meat. Remove the lamb into a bowl and set aside.

Next, you'll want to sauté the aromatics. Turn the heat down to medium-high and add the onion and garlic to the pot. Cook until soft, then add the tomato paste, ginger, cinnamon, and spice mix. Cook for a further 1-2 minutes, stirring constantly.

Now it's time to add the braising liquid and lamb. Pour in the chicken stock and water, then return the lamb to the pot. Bring the mixture to a simmer.

Place the lid on the pot and transfer it to an oven preheated to around 180°C/350°C (160°C fan). Cook for 45 minutes, then add the apricots and put the lid back on. Return the pot to the oven and cook for another hour, or until the lamb is tender.

Finally, stir in some lemon zest and serve over plain couscous, sprinkled with almonds and coriander.

Brown the lamb in batches

Browning the lamb in batches is an important step in the cooking process. It helps to develop a rich flavour and ensures that the lamb is cooked evenly. Here is a detailed guide on how to do it:

Firstly, cut the lamb into large cubes of around 1.5 inches. This size ensures that the lamb doesn't cook too quickly and fall apart before the sauce has a chance to reduce and thicken.

Next, season the lamb with salt and pepper, or a spice mix of your choice. Heat some oil in a large oven-proof pot with a lid. You want to use a heavy-bottomed pot, such as a Dutch oven, to prevent the lamb from sticking and burning.

Now you are ready to brown the lamb. Add the lamb to the hot oil in batches, making sure not to crowd the pot. This is important because if you add too much lamb at once, it will stew instead of browning. Cook each batch for around 3-5 minutes, turning the pieces to colour all sides. Once each batch is browned, remove it from the pot and set it aside in a bowl.

Repeat this process until all the lamb is browned. This may take three or four batches, depending on the size of your pot. Once all the lamb is browned, you can move on to the next step of the recipe: sautéing the aromatics.

Prepare the spice mix

Preparing the spice mix is a crucial step in creating an authentic and flavourful lamb tagine. While you can buy pre-made spice blends, making your own allows you to customise the flavours to your taste and ensure the spices are fresh. Here is a guide on how to prepare the spice mix for a lamb tagine:

Ingredients:

The spices used in a lamb tagine can vary depending on the desired flavour profile, but commonly include:

• Cinnamon
• Cumin
• Turmeric
• Cardamom
• Ginger
• Cayenne Pepper
• Coriander
• Cloves
• Saffron
• Smoked Paprika
• Black Pepper
• Fennel Powder

Mixing the Spices:

• Measure out the desired amount of each spice and combine them in a large bowl or resealable bag.
• Mix the spices together thoroughly to ensure they are well combined. You can use a whisk or a fork to break up any lumps and create a uniform mixture.
• If you prefer a finer spice mix, you can grind the spices together using a spice grinder or mortar and pestle before mixing.

Customising Your Spice Mix:

• Feel free to adjust the quantities of each spice to suit your taste. For a simpler spice mix, focus on 3-4 key spices, such as cinnamon, cumin, and turmeric. For a more complex blend, add additional spices like cardamom and cayenne pepper.
• If you're missing one or two spices, don't worry! The beauty of a spice mix is its adaptability. You can also adjust the spiciness by increasing or decreasing the amount of cayenne pepper or red pepper flakes.
• To enhance the flavour of the spices, you can lightly toast them in a dry pan before mixing. This releases their aromatic oils and adds depth to the flavour. Be careful not to burn the spices, as this will impart a bitter taste.

Storing the Spice Mix:

• Once you've created your spice mix, store it in an airtight container to retain freshness. Glass jars or resealable bags work well.
• Label the container with the date and the spices used, so you know what blend it is and how fresh it is.
• Store the spice mix in a cool, dry place, away from direct sunlight.

Preparing your own spice mix for a lamb tagine allows you to customise the flavours to your taste and create a unique dish. Experiment with different spices and quantities to find your perfect blend!

Add dried fruit

When making a lamb tagine, dried fruit is added to the dish to provide a burst of sweetness to the savoury stew. Common dried fruits used in lamb tagine include apricots, dates, prunes, raisins, figs, and cranberries.

If you are using dried apricots, soak them in water before adding them to the tagine. You can also add the apricots partway through the cooking process to prevent them from becoming too soft. If you are using fresh figs, you can add them at the same time as the dried apricots.

For a tagine with a more intense flavour, you can reduce the sauce until it is thick. This can be achieved by cooking the tagine in the oven, as the stove and slow cooker do not allow for enough liquid evaporation.

Serve with couscous or flatbreads

While lamb tagine is traditionally served with flatbreads, couscous is also a great option. Couscous is a type of small, round pasta made from semolina flour. It is a popular side dish in North African cuisine and is often served with stews, such as tagine.

If you want to serve your lamb tagine with couscous, there are a few things to keep in mind. First, it is important to choose the right type of couscous. There are several varieties available, including Moroccan, Israeli, and Lebanese couscous. Moroccan couscous is the most common type and has a fine texture. Israeli couscous is larger and chewier, while Lebanese couscous is even smaller and more delicate than Moroccan couscous. Choose the variety that best suits your preferences and the texture you want to achieve.

When preparing couscous, it is important to follow the package instructions carefully. In general, couscous is cooked by boiling water or broth, adding the couscous, and then covering and removing it from the heat to let it steam. It is important not to overcook couscous, as it can become mushy. Once it is cooked, fluff it with a fork to separate the grains and ensure a light and airy texture.

To enhance the flavour of your couscous, you can add various ingredients. Consider toasting the couscous in butter or olive oil before adding the liquid to give it a nuttier flavour. You can also add spices and seasonings, such as cumin, turmeric, or cinnamon, to complement the flavours in your lamb tagine. Additionally, you can mix in chopped herbs, such as parsley, mint, or cilantro, to add freshness and colour to the dish.

Finally, when serving your lamb tagine with couscous, you can create a beautiful presentation by layering the two dishes. Start by placing a bed of couscous on a serving platter or individual plates. Then, spoon the lamb tagine on top of the couscous, allowing some of it to spill over the sides. Garnish the dish with fresh herbs, sliced almonds, or other toppings of your choice. This will create a visually appealing dish that combines the flavours and textures of both the lamb tagine and the couscous.

Frequently asked questions