Slow-Cooked Comfort: Lamb Tagine For Cozy Nights In

Lamb tagine is a hearty dish that's perfect for cold winter days. The recipe typically involves slow-cooking lamb with vegetables, spices, and dried fruit, resulting in a rich and fragrant stew. The lamb is typically browned before being added to the slow cooker, and popular spices include cinnamon, cumin, and coriander. The dish is often served with couscous, rice, or flatbread and can be paired with a variety of toppings such as nuts, yoghurt, and fresh herbs.

Choosing the right cut of lamb

Lamb Shoulder

Lamb shoulder is a popular choice for slow-cooked dishes like tagines due to its tough nature, which becomes beautifully tender during the long cooking process. It is marbled with fat, ensuring the meat remains juicy and flavourful. This cut is often sold as "lamb stew meat" and can be purchased with the fat already trimmed, making preparation easier.

Lamb Neck

Lamb neck is another excellent option for slow cooking. It is flavourful and contains plenty of fat, which breaks down during cooking, keeping the meat moist and juicy.

Offcuts with Marbling

If you're looking for an alternative, consider lamb offcuts with a bit of marbling. These cuts will add flavour and moisture to your tagine.

Lamb Shank

While not the ideal choice, lamb shank meat can be used. However, you'll need to cut the meat off the bone, and the shape of the pieces may vary, resulting in some cooking faster than others.

Boneless Lamb Leg

Boneless lamb leg is leaner than the shoulder but can still work well in a tagine. It may require a bit more cooking time to ensure the meat is tender and juicy.

Other Considerations

When selecting lamb for your tagine, look for cuts with a good amount of fat marbling, as this will enhance the flavour and moisture of the dish. If purchasing pre-cut lamb, avoid pieces that are too small, as they may fall apart before the sauce has a chance to reduce and develop its flavour.

Additionally, consider the size of your lamb chunks. For oven-baked tagines, larger pieces are preferable, as they will not become fall-apart tender too quickly. Aim for cubes between 3 and 4 cm in size.

Remember, the right cut of lamb will make all the difference in creating a mouth-watering lamb tagine, so choose wisely and enjoy the delicious results!

Browning the lamb

Firstly, cut your lamb into large cubes—around 3cm or 1.5 inches. This is important because you don't want the lamb to become fall-apart tender too quickly. You want to give the sauce time to reduce and thicken, and this cut size will allow for that.

Next, season the lamb with salt and pepper, and toss to ensure the meat is evenly coated. Then, heat a tablespoon or two of oil in a large skillet or pan over medium-high heat. You want the oil to be hot before adding the lamb, so it sears the meat rather than stews it. Add the lamb to the pan, ensuring you don't overcrowd the pan, and brown the meat on all sides. You may need to do this in batches. Once browned, transfer the lamb to a bowl and set aside.

This browning process is important because it locks in the juices of the meat and creates a flavourful crust on the surface of the lamb. It also helps to develop the flavour of the dish by creating what is called 'fond' on the bottom of the pan. This is the sticky, brown residue left in the pan after searing the meat, and it is packed with flavour.

Preparing the aromatics

Start by heating some oil in a large pan over medium heat. You can use olive oil or vegetable oil, depending on your preference. Once the oil is hot, add your aromatics: finely chopped or diced onions, crushed or minced garlic, and grated or finely chopped ginger. Cook this mixture for a few minutes, stirring frequently, until the onions are softened and starting to turn golden.

At this point, you'll add your spices to the aromatics. This is where the flavour and aroma of your tagine really start to build. For a traditional Moroccan tagine, you'll want to include a blend of spices such as ras el hanout, which typically includes cumin, coriander, cardamom, cinnamon, and turmeric. You can make your own ras el hanout blend or purchase a ready-made blend from most supermarkets.

Cook the spice mixture with the aromatics for about 1-2 minutes, stirring constantly, to release the flavours and fragrances of the spices. This step is crucial, as it toasts the spices and cooks out the raw flavour of ingredients like tomato paste.

If you're using cinnamon sticks, add them now, along with any other dried spices you may be using, such as cumin seeds or coriander seeds. Give everything a good stir to combine, ensuring the spices are well incorporated into the mixture.

Now, you're ready to add the lamb back into the pan, along with your choice of stock (lamb, chicken, or beef). Bring the mixture to a simmer, then continue to the next steps of your tagine recipe, whether that's transferring to a slow cooker or oven, or continuing to cook on the stovetop.

By taking your time to properly prepare the aromatics, you'll create a flavourful foundation for your lamb tagine, infusing it with the wonderful fragrances and tastes of Morocco.

Cooking the tagine

Ingredients

The ingredients for a lamb tagine can vary, but typically include lamb, vegetables (such as onions, carrots, and garlic), spices (such as cinnamon, cumin, coriander, and paprika), stock, dried fruit (such as apricots, dates, or cherries), and almonds. Here is a list of ingredients with measurements for a lamb tagine that serves six:

• 600g diced lamb
• 2 tablespoons vegetable oil
• 1 brown onion, diced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon ground coriander
• 1/4 teaspoon cinnamon
• 1 tablespoon tomato puree
• 200ml beef stock, made with a stock cube
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained
• 20g dried apricots, chopped
• 15g dried dates, chopped
• Flaked almonds, toasted
• Greek yoghurt

Method

• Heat vegetable oil in a large skillet or pan over medium to high heat.
• Add the diced lamb and cook until browned on all sides. Transfer the lamb to a plate and set aside.
• In the same skillet or pan, add the diced onion, minced garlic, and grated ginger. Sauté for about 2-5 minutes, stirring frequently.
• Add the lamb back to the skillet or pan, along with the spices, tomato puree, beef stock, and chopped tomatoes. Stir to combine.
• Transfer the mixture to a slow cooker or a tagine (a traditional North African earthenware dish with a funnelled top).
• Cook on medium heat for 3-4 hours, or until the lamb is tender.
• Add the chopped apricots, chopped dates, and drained chickpeas. Continue to cook for another 20-30 minutes.
• Stir in honey and a squeeze of lemon juice to taste. Adjust seasoning as needed.
• Serve the tagine with toppings such as Greek yoghurt, toasted flaked almonds, chopped coriander, and pomegranate seeds. Optionally, add some mint leaves.

Tips

• It is important to brown the meat well before adding the other ingredients. This adds flavour to the dish.
• When using a slow cooker, avoid opening the lid frequently as this can prolong the cooking time.
• This dish can also be cooked in the oven at 160-180 degrees Celsius for 2-3 hours or on the stovetop over low heat for 2.5 hours.
• For a thicker sauce, cook the tagine for a longer period to reduce the liquid.
• The tagine can be served with couscous, rice, or flatbread.
• Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.

Serving suggestions

Lamb tagine is a hearty, flavourful dish that pairs well with a variety of sides. Here are some serving suggestions to complement your slow-cooked lamb tagine:

Couscous

Couscous is a traditional and popular choice to serve with lamb tagine. It provides a neutral base that won't overpower the rich flavours of the tagine. Opt for plain couscous or, if you want something more extravagant, try couscous with fruit and nuts. For an extra touch of flavour, you can prepare couscous with apricots and crispy onions.

Rice

Rice is another excellent option to accompany the lamb tagine. Pilau rice, cooked with turmeric, is a natural pairing and enhances the dish's flavours. Alternatively, you can serve it with turmeric rice for a colourful and fragrant option.

Bread

For a heartier meal, serve your lamb tagine with bread. Flatbreads or traditional North African bread like khobz are ideal for soaking up the delicious tagine sauce.

Salads

If you're feeling adventurous, pair your lamb tagine with a side salad. A Moroccan couscous salad or a cucumber salad can add a refreshing contrast to the rich tagine.

Toppings and Garnishes

To elevate your lamb tagine, consider adding some toppings and garnishes. Toasted flaked almonds, chopped pistachios, fresh coriander, and mint add a crunchy texture and a burst of flavour. A squeeze of lemon juice or a dollop of Greek yoghurt can also brighten up the dish.

Sides

For a complete Moroccan experience, serve your lamb tagine with traditional North African side dishes. These can include dishes like turmeric rice, flatbreads, and a variety of salads.

Remember, lamb tagine is a versatile dish, so feel free to get creative with your sides and toppings to suit your taste preferences!

Frequently asked questions