Slow-Cooked Lamb Tagine: A Hearty Moroccan Delight

Lamb tagine is a hearty, flavourful dish that's perfect for a cold day. The recipe involves slow-cooking lamb with vegetables, spices, and fruit to create a rich, aromatic stew. The lamb is typically browned in a pan before being transferred to a slow cooker with the other ingredients. This dish is often served with couscous, rice, or bread and can be paired with a side salad or yoghurt. Lamb tagine is a great option for batch cooking and can be frozen for up to three months.

Choosing the right lamb cut

Lamb shoulder is an excellent choice for a lamb tagine. It is a tough cut of meat that becomes tender and juicy when slow-cooked. Lamb shoulder is marbled with fat, adding flavour and moisture to the dish. However, it requires trimming and cutting into uniform cubes before cooking.

Lamb neck is another ideal option for slow-cooked tagines and stews. It is flavourful and contains enough fat to break down during the cooking process, keeping the meat moist and tender.

If you prefer a leaner option, opt for diced lamb leg steaks. They are a good alternative if you want to reduce the amount of fat in your dish.

When selecting lamb for your tagine, look for cuts with a bit of marbling. These offcuts will add flavour and moisture to your dish. Additionally, consider the cooking time and tenderness of the meat. Lamb shoulder, for example, requires a little extra cooking time to ensure tender meat.

You can also use pre-cut lamb stew meat, which is often generically sold and already trimmed of fat. However, keep in mind that the pieces may be too small and become overly tender before the sauce reduces and develops flavour.

In summary, the best lamb cuts for a slow cooker lamb tagine are lamb shoulder, lamb neck, or diced lamb leg steaks. These cuts will provide flavour, tenderness, and moisture to your dish when slow-cooked.

Browning the lamb

Firstly, cut the lamb into large cubes, around 3cm or 1.5 inches. This size will prevent the lamb from becoming too tender too quickly and falling apart. You can use lamb shoulder, neck, or leg, but aim for a cut with a bit of marbling to ensure the meat stays juicy.

Next, season the lamb with salt and pepper, and heat some vegetable or olive oil in a large skillet over a medium-high heat. Brown the lamb in batches, taking care not to overcrowd the pan, as this will cause the lamb to stew rather than brown. Turn the pieces to colour all over for around 3 minutes, then transfer to a bowl and repeat with the remaining lamb.

This browning process should take around 5 minutes in total and is an essential step to enhance the flavour of your dish.

Preparing the vegetables

First, you will need to gather your ingredients. For this recipe, you will need:

• 1 brown onion, diced
• 2-3 carrots, cut into chunks or strips
• 3-4 cloves of garlic, minced or crushed
• 1-inch piece of fresh ginger, grated
• 1 cinnamon stick
• 1-2 teaspoons of ground cinnamon (optional)
• 1 teaspoon of ground coriander
• 1/4 teaspoon of cayenne pepper (optional)
• Other spices such as cumin, paprika, cardamom, and turmeric (optional)

Once you have gathered all your ingredients, follow these steps:

• Heat some vegetable or olive oil in a large skillet or pan over medium-high heat.
• Add the diced onion and cook until softened and translucent. This should take around 3-5 minutes.
• Next, add the carrots and continue to cook for a few minutes until they start to soften.
• Add the garlic and ginger to the pan and cook for another 2-3 minutes, stirring frequently.
• If using ground cinnamon, add it to the pan along with the other spices (if any). Stir well to combine and cook for an additional minute or two to release the aromas of the spices.
• At this point, you can transfer the vegetables to your slow cooker. If you are making the lamb tagine on the stovetop, you can continue cooking the vegetables along with the lamb and other ingredients.

And that's it! You have successfully prepared the vegetables for your lamb tagine. Remember to adjust the quantities and cooking times based on your personal preferences and the number of servings you are making.

Adding spices and liquids

Spices

The key spices in a lamb tagine are cinnamon, cumin, coriander, paprika, cardamom, ginger, and turmeric. You can use a pre-made ras el hanout spice mix, or make your own by combining these spices.

Liquids

The main liquid in a lamb tagine is stock, either chicken or lamb, though beef can also be used. You can also add tomato puree/paste and honey.

Combining Spices and Liquids

Fry the lamb in oil and transfer to the slow cooker. In the same pan, fry the onions and carrots for a few minutes, then add the spices and stir. Next, add the tomato puree/paste, stock, and water, and stir again. Transfer this mixture to the slow cooker, and add the remaining ingredients.

Serving suggestions

Lamb tagine is a hearty and flavourful dish, perfect for serving on a cold winter's day. Here are some serving suggestions to make the most of this delicious meal:

Couscous

Couscous is a popular choice to serve with lamb tagine, especially if you're looking for a traditional Moroccan option. You can go for plain couscous or mix things up with golden couscous with apricots and crispy onions, or even couscous with fruit and nuts.

Rice

Rice is another great option to accompany the lamb tagine. Pilau rice, turmeric rice, and giant couscous are all tasty choices that will complement the flavours of the tagine.

Bread

If you're feeling adventurous, why not try serving your lamb tagine with traditional North African side salads and bread? Flatbreads are a perfect choice for mopping up the delicious sauce.

Salads and Vegetables

For a lighter option, serve your lamb tagine with a cucumber salad or cauliflower rice. You can also add some vegetables directly to the tagine, such as carrots, sweet potatoes, or chickpeas.

Toppings and Garnishes

To take your lamb tagine to the next level, don't skimp on the toppings and garnishes. Freshly chopped coriander, mint, and pistachios add a burst of flavour and texture. You can also add a squeeze of lemon juice, a dollop of Greek yoghurt, and some toasted flaked almonds or pistachios for an extra special touch.

Sides and Accompaniments

If you want to make it a feast, consider serving your lamb tagine with some sides and accompaniments. Some options include natural yoghurt, flatbreads, and a cucumber raita.

With these serving suggestions, you're sure to impress your family and friends and create a memorable dining experience. Enjoy your delicious lamb tagine!

Frequently asked questions