The Perfect Tagine Of Lamb: A Step-By-Step Guide

Tagine is a North African dish, referring to both the cooking pot and the stew cooked inside. The stew classically combines savoury and sweet ingredients to create a complex dish with a rich sauce. Lamb tagine is a melt-in-your-mouth dish, with warming Moroccan spices. The lamb is cooked until fork-tender, and the dish is best served with couscous or flatbreads.

Choosing the right cut of lamb

Bone-in vs. Boneless

The first decision you need to make is whether to go for bone-in or boneless lamb. Both options are commonly used in tagine recipes. Bone-in lamb, such as lamb neck or lamb stew meat, adds extra flavour to the dish. The bones contribute a savoury note to the sauce, enhancing the overall taste. However, boneless lamb options like leg or shoulder are also popular and can result in a juicier dish.

Type of Cut

When it comes to the specific cut of lamb, you have several choices:

• Lamb Shoulder: This is a popular choice for tagines as it is relatively inexpensive and tends to produce juicy, tender meat when slow-cooked. It has a good amount of fat, which helps keep the meat moist and adds flavour.
• Lamb Leg: Lamb leg is a leaner option and can be used with or without the bone. It may not be as juicy as the shoulder, but it still works well in a tagine, especially if you brown the meat before adding it to the stew.
• Lamb Neck: Lamb neck is often recommended for tagines and other slow-cooked dishes. It is a flavourful and relatively inexpensive cut that becomes tender when cooked for a long time.
• Other Options: You can also use lamb shanks, cutlets, or even goat, hogget, or mutton for extra flavour.

Size of the Cut

Regardless of the specific cut you choose, it's important to consider the size of the pieces you'll be adding to your tagine. Aim for chunks of lamb that are roughly 1.5 to 2 inches in size. This ensures the meat cooks evenly and doesn't dry out during the long cooking process.

In summary, when choosing the right cut of lamb for your tagine, consider your personal preference for bone-in or boneless meat, select a cut that suits your budget and desired flavour profile, and remember to cut the lamb into appropriately sized pieces for the best results.

Preparing the lamb

Firstly, select the right cut of lamb for your tagine. Lamb shoulder or lamb neck are excellent choices as they become meltingly tender when slow-cooked. Cut the lamb into cubes of approximately 1 1/2 inches to 2 inches. This size ensures even cooking and creates a hearty bite.

Next, prepare a spice mixture to coat the lamb. In a small bowl, combine spices such as cayenne pepper, black pepper, ground ginger, cinnamon, garlic powder, coriander, cumin, cardamom, turmeric, cloves, and saffron. You can adjust the quantities and include additional spices to suit your taste preferences. Mix the lamb with half of the spice mixture and ensure it is well coated. Cover and refrigerate this overnight to allow the flavours to truly infuse the meat. This step is key to developing the deep, complex flavours that characterise a lamb tagine.

When you're ready to cook, heat a tablespoon of olive oil in a large, heavy-bottomed pan or casserole dish over medium-high heat. You can also add a tablespoon of argan oil for an authentic Moroccan touch, though olive oil works well too. In batches, add the lamb cubes to the pan and brown them well on all sides. This step adds flavour and colour to the meat. Set the browned lamb aside on a plate while you prepare the rest of the dish.

In the same pan, add a little more oil if needed and cook your grated or sliced onions with the remaining spice mix. Cook this over a gentle heat for around 10 minutes, until the onions are soft. Then, add the crushed garlic and cook for a further 3 minutes. You can also add celery at this stage if you wish, frying it along with the onions.

Now, return the browned lamb to the pan, along with any juices that have collected on the plate. You can also deglaze the frying pan with a little tomato juice or broth and add those juices to the pot for extra flavour.

Follow the rest of your chosen tagine recipe, and you're well on your way to a delicious, aromatic lamb tagine!

Preparing the vegetables and spices

The first step in preparing a lamb tagine is to gather and prepare the vegetables and spices. This includes ingredients such as onions, garlic, ginger, cinnamon, and various other spices. Here is a detailed guide to help you through the process:

Start by slicing or chopping the onions. The number of onions may vary depending on their size and the recipe you are following, but typically, you will need one or two large onions. You can slice them into thin strips or chop them into cubes or smaller pieces.

Next, prepare the garlic. Most recipes call for garlic cloves, and you will need to mince or crush them. The amount of garlic can vary, but it is typically around three to five cloves.

Now, it's time to prepare the ginger. Fresh ginger root is commonly used in lamb tagine recipes. Peel and grate the ginger to get the required amount, which is usually around one tablespoon of grated ginger. Alternatively, you can use ground ginger, which is already in powdered form.

For the spices, you will need a variety, including cinnamon, cumin, coriander, cardamom, cayenne pepper, cloves, nutmeg, black pepper, and saffron. You can adjust the quantities based on your taste preferences and the recipe you are following. Mix these spices together in a small bowl.

Some recipes also call for dried fruits such as apricots, raisins, or prunes. If using dried apricots, you will need to soak them in hot liquid such as chicken broth or water for about 15 minutes to rehydrate them. Chop the apricots or other dried fruits into smaller pieces if desired.

Additionally, you may want to prepare some fresh herbs like parsley, coriander (cilantro), and mint. Rinse and chop these herbs, keeping them separate as they will be used as a garnish just before serving.

Finally, if you are serving your lamb tagine with almonds, you will need to toast them. Heat a small skillet over medium heat and add a tablespoon of butter. Once melted, add the slivered almonds and a pinch of salt. Cook until the almonds are golden brown, stirring occasionally. Remove the cinnamon stick, if used, and set the almonds aside to use as a garnish later.

By following these steps, you will have prepared all the vegetables, spices, and garnishes needed for your lamb tagine. Remember to adjust the quantities based on the number of servings and your personal preferences.

Cooking the tagine

The first step in cooking the tagine is to prepare the lamb. Cut the lamb into cubes, around 1 to 2-inch pieces. In a large bowl, toss the lamb with spices such as cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne pepper, cloves, and saffron. You can also add olive oil to coat the lamb. Cover the bowl and refrigerate for at least 8 hours, preferably overnight.

Next, heat some olive oil in a large, heavy-bottomed pot over medium-high heat. You can use a tagine, a Dutch oven, or a heavy-bottomed pot with a tight-fitting lid. Add the lamb in batches and brown it well, for about 5 to 10 minutes. Remove the browned lamb from the pot and set it aside.

Now, it's time to cook the vegetables. Add onions, garlic, and carrots to the pot. Cook them for about 5 minutes, stirring occasionally. You can also add spices like ginger, cinnamon, and tomato paste to this mixture. Continue cooking until the vegetables are softened and fragrant.

Return the lamb to the pot, along with any juices that have accumulated. Pour in the chicken or lamb stock, and add other ingredients like dried apricots, prunes, chickpeas, lemon zest, and honey. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 1/2 to 2 1/2 hours, stirring occasionally, until the meat is tender.

During the last 30 minutes of cooking, you can add in the almonds, scallions, parsley, and any other garnishes you desire. Taste the tagine and adjust the seasoning with salt and pepper, or more spices if needed.

Finally, serve the lamb tagine with couscous, flatbread, or your choice of side dishes. Sprinkle the tagine with fresh herbs, almonds, and a squeeze of lemon juice just before serving. Enjoy the delicious aroma and complex flavours of your homemade lamb tagine!

Serving suggestions

There are many ways to serve lamb tagine. The dish is traditionally served with couscous, but you can also serve it with flatbreads or rice.

Some recipes suggest sprinkling the tagine with a garnish before serving. This could include fresh herbs like coriander, parsley, scallions, and mint, as well as nuts such as almonds, pistachios, and pomegranate seeds.

You could also serve the tagine with a side salad, such as a herb and radish salad with feta and walnuts, or a Moroccan Summer Salad.

Frequently asked questions