Mastering The Art Of Lamb Tagine Perfection

Lamb tagine is a traditional Moroccan dish, named after the conical earthenware vessel in which it is cooked. The dish is a slow-cooked stew, featuring tender pieces of lamb and a medley of warm spices, herbs, nuts, and dried fruit. The tagine's long cooking process allows the flavours to meld together, resulting in a rich and aromatic stew.

While the dish is traditionally cooked in a tagine, it can also be prepared in a Dutch oven, slow cooker, braising pan, or even a heavy-bottomed pot.

Choosing the right cut of lamb

Type of Lamb

Lamb shoulder is often recommended as the best option for a lamb tagine. It is a tough cut of meat that becomes tender when slow-cooked. Lamb shoulder is also marbled with fat, resulting in juicy and flavourful meat. If you opt for lamb shoulder, look for a piece with a good amount of fat marbling.

Alternatively, you can choose lamb neck fillets or any type of stewing lamb meat. These cuts will also become tender when slow-cooked and add richness to your tagine. Boneless lamb leg is another option, but it is leaner and may not be as juicy as the other cuts.

Cube Size

When cutting the lamb into cubes, aim for larger pieces, around 3.5-4 cm (1.5 inches). Smaller pieces may dry out during the long cooking process. Larger cubes will help keep the meat moist and tender.

Browning the Lamb

Some recipes suggest browning the lamb before adding it to the tagine. This step can add flavour and colour to the meat. If you decide to brown the lamb, do so in batches to avoid overcrowding the pan, which can cause the meat to stew instead of browning.

Bone-in or Boneless

You can use either bone-in or boneless lamb for your tagine. Bone-in lamb will add an extra savoury note to the dish, enhancing the flavour of the sauce. However, boneless lamb is more convenient and easier to eat. If you use bone-in lamb, consider asking your butcher to include some bones in the mix, as they will contribute to the overall taste of the dish.

In summary, the ideal cut of lamb for a perfect lamb tagine is lamb shoulder, cut into large cubes of around 3.5-4 cm. If you prefer, you can also use lamb neck fillets or any type of lamb stewing meat. Browning the lamb before adding it to the tagine can enhance the flavour and appearance of the dish. Finally, consider whether you want to use bone-in or boneless lamb, as both options have their advantages in terms of flavour and convenience.

Preparing the meat

Before cooking, trim any excess fat from the lamb and cut it into cubes. Then, toss the lamb with salt and pepper, or a mixture of olive oil, garlic, salt, pepper, cinnamon, ground coriander, paprika and ground ginger. Leave the lamb to marinate in the fridge for at least eight hours, or overnight if possible.

When you're ready to cook, heat oil in a large, oven-proof pot or Dutch oven over a medium-high heat. Working in batches so as not to crowd the pot, add the lamb and brown the meat on all sides. This should take around 3- 10 minutes per batch. Once browned, remove the lamb and set it aside.

Turn the heat down to medium-high and add the onions and garlic. Cook for a few minutes until soft, then add the tomato paste, ginger, cinnamon and spices. Cook for a further 1-2 minutes, stirring constantly, to cook out the raw flavour of the tomato paste and toast the spices.

Selecting spices

Selecting the right spices is essential to making the perfect lamb tagine. The spice blend used in tagines is called ras el hanout and typically includes common spices such as coriander, cumin, cardamom, turmeric, ginger, and cayenne pepper. However, the specific spices and their quantities can vary depending on the desired level of spiciness and flavour profile.

For a simpler spice blend, consider using cinnamon, black pepper, ginger, and saffron, as suggested by Zette Guinaudeau-Franc in her book "Fes Vu par sa Cuisine." This combination creates a straightforwardly warming and comforting dish.

On the other hand, if you're looking for a more nuanced and delicate flavour profile, consider using a wider range of spices like coriander, cumin, turmeric, ginger, smoked paprika, black pepper, and cayenne pepper, as suggested by Nargisse Benkabbou in her book "Casablanca." This combination adds earthy and smoky notes to the dish.

Additionally, you can experiment with different spice blends to create a unique flavour profile. Some other spices you can use include cloves, cumin, ras el hanout, cinnamon sticks, nutmeg, or allspice. Remember that it's not the end of the world if you're missing one or two spices, as the overall flavour will still be delicious.

When preparing your spice blend, it's best to make your own to ensure you get the right balance of flavours. However, if you prefer the convenience of a pre-made blend, you can find ras el hanout blends available for purchase.

Cooking methods

The first step in cooking the perfect lamb tagine is to prepare the meat. Cut the lamb into large cubes, around 3.5cm to 4cm in size, and toss with salt and pepper. If you have the time, it is worth leaving the lamb to sit at room temperature for an hour, or even marinating it in the fridge for up to 24 hours. This will allow the salt to penetrate the meat and enhance its flavour.

Next, heat oil in a large, heavy-based pot (or a tagine if you have one) over a medium-high heat. You may need to brown the lamb in batches to avoid overcrowding the pan, which will cause the meat to stew rather than brown. Cook the lamb until it is browned on all sides, then remove it from the pan and set aside.

Now it's time to add your aromatics. Turn the heat down to medium-high and add your onions and garlic to the pan. Cook until soft and golden, then add the tomato paste, ginger, cinnamon and your choice of spices. Cook for a further 1-2 minutes, stirring constantly, to cook out the raw flavour of the tomato paste and toast the spices.

Return the lamb to the pan and add your braising liquid. This could be chicken or lamb stock, or water. Bring the liquid to a simmer, then cover the pan and transfer to an oven preheated to between 160°C and 180°C (around 325°F to 350°F). Cook for around 45 minutes, then add your choice of dried fruit – apricots, prunes, raisins or dates are all popular options. Return to the oven and cook for another hour, or until the lamb is tender.

Finally, finish your tagine with some fresh herbs and nuts. Fry flaked almonds or sesame seeds in a little butter until toasted, then sprinkle over the dish, along with some roughly chopped fresh coriander or mint.

Serve your lamb tagine with flatbreads or couscous, and enjoy!

Serving suggestions

Lamb tagine is a rich and aromatic stew, traditionally served with flatbreads or couscous.

For a more authentic experience, serve your lamb tagine with flatbreads. If you prefer, you can also serve it with hot, buttered couscous.

For a more impressive presentation, sprinkle the tagine with a red onion and pomegranate salsa.

For a stunning Moroccan meal, serve the lamb tagine over couscous. The rich sauce will complement the plain couscous.

For a family-style dinner, serve the lamb tagine with rice, quinoa, or crusty bread to soak up the sauce.

Frequently asked questions