Moroccan Style Lamb Tagine
This Moroccan style lamb tagine celebrates all the great ingredients from Morocco – Slow-cooked lamb with dry fruits, aromatic spices, and olive oil.
Servings Prep Time
6people 30minutes
Cook Time Passive Time
90minutes 30minutes
Servings Prep Time
6people 30minutes
Cook Time Passive Time
90minutes 30minutes
Ingredients
  • 1/2kg lambsmall to medium pieces
Spice mix
Dry fruits
Other ingredients
For garnishing
Instructions
  1. Let’s start by prepping the ingredients. Wash and drain the lamb pieces. Cut apricots and dates (remove the stones) into halves/quarters. Flake the almonds – blanch them in boiling water for a couple of minutes. Drain the water, and while they are hot, remove the skins by pressing them. Slice to small pieces.
  2. Mix together the spice mix ingredients including grated ginger. Add half of this mixture to the lamb pieces in a bowl, and mix well until all the pieces are coated uniformly. Cover the bowl, and keep this to marinate. For best results marinate in the fridge overnight. If you don’t have that luxury of time, try to marinate at least for 30-45 minutes.
  3. Heat one tablespoon olive oil in a clay pot. Add grated onions, and the remaining spice mix. Mix well and cook for 5 minutes on a medium flame stirring frequently. Add garlic (crush them with your palm or the flat side of a knife) and cook for another 5 minutes on a low flame.
  4. Simultaneously heat a frying pan, coat with a tablespoon olive oil, and pan-fry the lamb pieces. Brown the meat evenly on all sides.
  5. Transfer the lamb pieces to the clay pot and mix well with the onion-spice mixture.
  6. Add dry fruits and chopped tomatoes to the pot.
  7. Use the tomato juice to deglaze the pan in which we fried the lamb pieces, and add it to the cooking pot. Add salt, honey, mix well, and bring to boil on a high flame. Now reduce to a low flame, close the lid, and slow cook for an hour. Open the lid and stir occasionally. The lamb pieces should be cooked to tender, that they start to fall off from the bone. Cook further for enhanced flavours.
  8. Garnish with some chopped coriander leaves, and serve hot. For an authentic experience, serve with couscous. Alternatively you can enjoy this lamb tagine with rice or bread.
Recipe Notes
  • If you can’t source¬†cayenne pepper and/or paprika, replace them with chilli powder and Kashmiri chilli powder
  • Flake the almonds by¬†blanch them in boiling water for a couple of minutes. Drain the water, and while they are still hot, remove the skins by pressing them, and slice to small pieces.

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