Tagine is Moroccon earthen cookware, made with a wide base and a conical top with a small outlet for steam. It is also the name of a meal that is cooked in it. The tagine is mostly used to cook meat. The rotation of steam within the vessel lets the meat cook till it is very tender while locking in its juices due to the unique design of this utensil. It is a slow cooking process. Tagines can be made with chicken, lamb, goat, beef and are usually cooked with dried fruits, olives, root vegetables, or lentils. Here is my take on the delicious lamb tagine which I made this weekend at the request of my husband.
What you will need:
| Ingredients | Quantity |
|---|---|
| Apricots | 10 |
| Black Garlic (optional) | 3 bulbs |
| Carrots | 125 grams |
| Garlic | 6 cloves |
| Honey | 1 teaspoon |
| Lamb (stew meat) | 1 pound |
| Oil | 3 tablespoons |
| Potatoes | 300 grams |
| Preserved Lemon | 1 whole |
| SlicedOnions | 250 grams |
| Stock | 1 3/4 cups |
| Tomato Paste | 2 teaspoons |
| For the spice mix: | |
| Cardamom Powder | 1/3 teaspoon |
| Cinnamon Powder | 1/3 teaspoon |
| Cloves Powder | 1/4 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Dried Lemon Powder (optional) | 1/2 teaspoon |
| Ginger Powder | 1/3 teaspoon |
| Nutmeg Powder | 1/3 teaspoon |
| Paprika | 3 teaspoons |
| Pepper Powder | 1/2 teaspoon |
| Salt | 2 teaspoons |
Prep Time: 20 minutes
Cook time: 3 hours
Servings: 8
How to make it:
- Wash the lamb and set it aside. I used stew meat for this recipe. You can use meat with bones as well. You might have to adjust the cooking time accordingly.
- Mix all the ingredients for the spice mix in a bowl. Add 1/2 of it to the lamb and set the lamb aside to marinate for at least 30 minutes. While it is marinating, you can complete the remaining prep.
- Peel and cut the potatoes into cubes. Add them to a bowl of water to prevent them from oxidizing.
- Cube the carrots as well.
- Thinly slice the onion and garlic cloves.
- Cut one preserved lemon into small pieces. Cut the black garlic into small pieces as well.
- Heat 1 tablespoon oil in the tagine. Once hot, add the potatoes and flash fry them for 2 minutes. Remove and set aside.
- In a similar manner, brown the meat on all sides. Remove and set aside.
- Pour the remaining 2 tablespoons of oil and add the sliced garlic and onion. Cook until they begin to brown.
- Once the onions brown, add the remaining spice mix and saute for a minute. Add a little bit of stock to deglaze the tagine.
- The tomato paste, honey, and the remaining stock go in next. Mix everything well.
- Add the browned meat, carrots, potatoes, apricots, preserved lemon, black garlic, and give everything a good stir.
- Reduce the flame to a slow simmer and cook till the meat is tender. Stir occasionally.
- Tip: Please adjust the salt according to the stock you use. I used low sodium stock.
- Once the meat is cooked well, serve with saffron rice or couscous.