Slow-Cooked Comfort: Lamb Tagine For The Soul

Lamb tagine is a hearty, flavourful dish that's perfect for a cold day. This Moroccan speciality is made by slow-cooking lamb with vegetables, spices, and fruit. The lamb is typically cut into chunks and browned before being slow-cooked with ingredients like onions, garlic, ginger, cinnamon, and apricots. The dish is often served with couscous, rice, or bread, and can be cooked in a slow cooker, on the stovetop, or in the oven.

Choosing the right cut of lamb

When making lamb tagine in a slow cooker, the best cut of lamb to use is lamb shoulder. This is because lamb shoulder is a tough cut of meat that is marbled with fat, making it perfect for slow cooking. The long cooking time will tenderise the meat and allow the fat to render, adding extra flavour.

However, if you don't have access to lamb shoulder, there are other cuts of lamb that can be used. Lamb neck is a good alternative, as it is flavourful and contains plenty of fat to keep the meat moist. Lamb shank is another option, but you would need to cut the meat off the bone, and the shape of the pieces won't be as uniform, so some will cook faster than others. Boneless lamb leg is leaner than shoulder, so it may not be as juicy, but it can also work.

When choosing your lamb, always try to buy free-range or organic. This ensures the animal has led a healthy life and will result in better-quality meat.

Browning the meat

First, cut the lamb into cubes. The size of the cubes will depend on how much time you want to allow for cooking and how tender you want the meat to be. Smaller cubes will cook faster and may become fall-apart tender more quickly. Larger cubes will take longer to cook but will retain their shape better.

Next, season the lamb with salt and pepper and heat some oil in a large pan over medium-high heat. It is important that the pan is hot before adding the lamb, as this will help to create a nice brown crust on the meat. Add the lamb to the pan, making sure to not crowd the pan, as this will cause the meat to stew instead of brown. Cook the lamb in batches if necessary.

Once the lamb is browned on all sides, transfer it to a bowl and set it aside. This step will help to develop the flavour of the dish and give the lamb a nice crust.

Preparing the vegetables

Firstly, you will need to gather your ingredients. For the vegetables, you will require onions, carrots, and garlic. You can also add ginger if you wish for an extra kick of flavour. It is recommended to use two medium-sized onions, four medium carrots, and three to four garlic cloves.

Once you have your ingredients, start by peeling and chopping the onions into small pieces. A rough chop is fine, as the onions will be cooked down and will soften during the slow cooking process.

Next, peel and slice the carrots. You can cut them into 2-inch chunks or quarter them lengthwise and then chop. The carrots provide a nice texture and a subtle sweetness to the tagine.

If you are using ginger, peel and grate it, or you can finely chop it if you prefer. Ginger adds a lovely warmth and spice to the dish.

Now, heat some oil in a large pan over a medium heat. You can use olive oil or vegetable oil; the choice is yours. Add the chopped onions and carrots to the pan and fry them for a few minutes until the onions are translucent and the carrots start to brown slightly. This step adds a depth of flavour to the vegetables and helps to develop the rich flavours of the tagine.

If you are using garlic and ginger, add them to the pan now. Minced or pressed garlic is best, and for the ginger, ensure it is grated or finely chopped. Cook the mixture for about two minutes, stirring occasionally to prevent sticking. The garlic and ginger will release their aromatic flavours and fragrances, enhancing the overall taste of the dish.

At this point, you can also add your chosen spices to the pan. This could include cumin, coriander, cinnamon, paprika, or turmeric. Stir everything together, ensuring the spices coat the vegetables evenly. Cooking the spices with the vegetables helps to release their essential oils and intensifies their flavours.

And there you have it! Your vegetables are now ready to be added to the slow cooker, along with the remaining ingredients for your lamb tagine. This includes the lamb, stock, and dried fruit, such as apricots or dates.

Remember, you can adjust the quantities of vegetables and spices to suit your taste preferences. Feel free to experiment and add other vegetables, such as sweet potatoes or chickpeas, to create a heartier dish.

Adding dried fruit

Dried fruit is a key ingredient in a lamb tagine, adding a wonderful sweet and savoury combination to the dish. The most popular dried fruits to add are sweet and sour combinations, such as apricots, prunes, raisins, and dates.

When adding dried fruit to your slow cooker lamb tagine, it is best to add them partway through the cooking process, as they can become too soft and fall apart if added at the beginning. For example, in one recipe, the dried apricots are added after the first 45 minutes of cooking, with a further hour of cooking time remaining.

Some recipes also call for fresh or frozen fruit to be added at the end of the cooking process, such as fresh lemon zest or juice, pomegranate seeds, or chopped coriander and mint.

You can also add nuts to complement the dried fruit, such as slivered or flaked almonds, or pistachios.

Serving suggestions

Lamb tagine is a hearty and comforting dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this delicious meal:

Couscous

Couscous is a traditional accompaniment to lamb tagine and is a great way to soak up the rich flavours of the sauce. You can use plain couscous or add some fruit and nuts for a more complex dish.

Rice

Rice is another excellent option to serve with lamb tagine, especially if you're looking for something a little heartier. Turmeric rice or pilau rice are perfect choices to complement the flavours of the tagine.

Quinoa

Quinoa is a healthy and gluten-free alternative to couscous or rice. It has a similar texture and can be a great option for those who are gluten-intolerant or looking for a lighter option.

Bread

Traditional North African bread, such as flatbread or khobz bread, can be a wonderful side to mop up the sauce. It adds a rustic and authentic touch to the meal.

Salads

A light and refreshing salad can be a great contrast to the rich tagine. Opt for a traditional North African side salad or a simple green salad with a tangy dressing.

Toppings

Don't skimp on the toppings! Toasted almonds, flaked almonds, pistachios, fresh coriander, mint, and pomegranate seeds add texture and flavour to the dish. A squeeze of lemon juice or a dollop of Greek yoghurt can also brighten up the flavours.

Freezing and Reheating

Lamb tagine freezes well, so don't be afraid to make a big batch. Simply store it in an airtight container and freeze for up to three months. To reheat, defrost overnight in the fridge and then warm it up in a saucepan or slow cooker until piping hot.

Frequently asked questions