Introduction
This delightful lamb tagine recipe brings together aromatic spices and tender meat for a hearty dish that warms the soul. The combination of savory lamb and sweet dried apricots creates a rich and flavorful experience, perfect for cozy gatherings. Paired with fluffy couscous and garnished with toasted almonds and fresh herbs, this dish will surely impress your family and friends.
Detailed Ingredients with measures
Lamb:
– 2 lb lamb stewing meat or shoulder, trimmed of fat, cut into 1.5-inch cubes
Spice Mix:
– 1 tbsp ground coriander
– 1 tbsp ground cumin
– 2 tsp ground cardamom
– 2 tsp turmeric powder
– 1.5 tsp fennel powder
– 1 tsp cayenne pepper (adjust to taste)
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
– 1/2 tsp kosher salt
Tagine:
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 tbsp canola oil
– 3 garlic cloves, finely minced
– 2 brown onions, diced
– 1.5 tbsp tomato paste
– 2 tsp grated ginger
– 2 cinnamon sticks
– 2.5 cups low-sodium chicken stock/broth
– 1 cup whole dried apricots
– 2–3 tsp lemon zest
For Serving:
– 1/2 cup slivered almonds, toasted
– 1/2 cup coriander/cilantro leaves, roughly chopped
– Cooked couscous
Prep Time
Preparation time for this recipe is approximately 30 minutes. This includes gathering all ingredients, chopping vegetables, and mixing spices.
Cook Time, Total Time, Yield
Cook Time: 2 hours (including the initial cooking and the addition of apricots)
Total Time: 2 hours 30 minutes
Yield: Serves 6-8
This lamb tagine recipe is not only a feast for the palate but also a beautiful display of aromatic spices and tender meat, making it a perfect dish for any special occasion or a comforting weeknight dinner. Enjoy the depth of flavors and the comforting warmth that this dish brings to your table.
Detailed Directions and Instructions
1. Preheat Oven
Set the oven to 350°F (175°C).
2. Prepare Spice Mix
In a bowl, combine ground coriander, ground cumin, ground cardamom, turmeric powder, fennel powder, cayenne pepper, ground cloves, ground ginger, and kosher salt. Stir well and set aside.
3. Season Lamb
In a large mixing bowl, toss the cubed lamb with 1 tsp kosher salt and 1/2 tsp black pepper, ensuring the meat is evenly coated.
4. Brown Lamb
Heat 1 tbsp canola oil in a large oven-proof Dutch oven over high heat. Add lamb in batches, browning all sides for about 3 minutes per batch. Remove the browned lamb to a bowl and repeat the process with the remaining lamb, adding more oil as needed.
5. Sauté Aromatics
Reduce the heat to medium-high. Add the diced onions and minced garlic to the pot, cooking for 3 minutes until softened.
6. Add Flavorings
Stir in the tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook for 1.5 minutes, stirring constantly to combine well.
7. Deglaze and Combine
Pour in the low-sodium chicken stock while stirring to combine. Return the browned lamb and any accumulated juices to the pot, mixing everything thoroughly.
8. Oven Cooking
Bring the mixture to a simmer. Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 45 minutes.
9. Add Apricots
After 45 minutes, carefully remove the pot from the oven. Add the whole dried apricots, ensuring they are submerged in the liquid. Cover the pot and return it to the oven for an additional hour.
10. Check Consistency
After the second hour of cooking, check the sauce’s consistency. If it is too thick, add 1/2 cup of water. If it is too thin, continue cooking uncovered until the desired thickness is reached.
11. Finish
Once the lamb is tender and the sauce has thickened, stir in the lemon zest for added flavor.
12. Serve
Serve the tagine over cooked couscous, garnished with toasted slivered almonds and roughly chopped coriander or cilantro leaves.
Notes
Storage
Store any leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, use an oven set at 300°F (150°C) for best results.
Spice Adjustments
Feel free to adjust the level of cayenne pepper based on your heat preference.
Vegetable Options
Consider adding vegetables like carrots or bell peppers during the sautéing process for added nutrition and flavor.
Cook techniques
Preparing Spice Mix
Combine coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ginger, and salt in a bowl for an even blend of spices that will enhance the lamb’s flavor.
Browning Lamb
Sear the lamb pieces in hot oil in batches to develop a rich color and depth of flavor that adds complexity to the dish.
Sautéing Aromatics
Cook onions and garlic in the residual fat after browning the lamb to build a flavorful base for the tagine.
Deglazing
After adding the chicken stock, scrape the bottom of the pot to loosen the browned bits, incorporating concentrated flavors into the sauce.
Oven Cooking
Braising the lamb in the oven allows for even cooking and tenderizes the meat, resulting in a melt-in-your-mouth texture.
Consistent Sauce Thickness
Monitor the sauce towards the end of cooking, adjusting with water for the desired consistency, ensuring optimal flavor and richness.
Finishing Touch
Adding lemon zest at the end brightens the flavors and adds a fresh aroma, perfectly complementing the richness of the dish.
FAQ
Can I use a different cut of lamb?
Yes, you can substitute other cuts like lamb shanks or leg, but cooking times may vary based on the cut.
What can I substitute for dried apricots?
You can use other dried fruits such as prunes, raisins, or figs for a different flavor profile.
Can I make this tagine in a slow cooker?
Yes, you can adapt the recipe for a slow cooker; just follow the same steps and cook on low for 6-8 hours.
How can I adjust the spice level?
Adjust the cayenne pepper to your taste or omit it for a milder dish.
Can I freeze the leftovers?
Yes, store leftovers in an airtight container for up to 3 months; reheat in the oven before serving.
What type of couscous pairs well with this dish?
Any type of couscous works well, but traditional Moroccan couscous is a great choice for its texture and ability to absorb flavors.
Conclusion
This lamb tagine recipe, with its rich blend of spices and tender meat, delivers an unforgettable flavor experience. The sweetness of dried apricots balances the savory elements, creating a harmonious dish that is sure to impress at any gathering. Served over fluffy couscous and garnished with toasted almonds and fresh cilantro, it’s a delightful meal perfect for family dinners or special occasions.
More recipes suggestions and combination
Lamb Chops with Mint and Garlic
Marinate lamb chops in fresh mint, garlic, olive oil, and lemon juice. Grill or pan-sear until browned, serving with a side of roasted vegetables.
Moroccan Spiced Roasted Vegetables
Toss a variety of seasonal vegetables such as carrots, zucchini, and bell peppers with olive oil, cumin, coriander, and cinnamon. Roast until tender for a delicious side.
Lentil and Apricot Salad
Combine cooked lentils with diced dried apricots, red onion, and a lemon vinaigrette. Add feta cheese and fresh parsley for a refreshing salad.
Chicken Tagine with Preserved Lemons and Olives
Similar to the lamb tagine, this dish features chicken simmered with preserved lemons, green olives, and a blend of aromatic spices, creating a vibrant and tangy flavor profile.
Couscous with Herbs and Vegetables
Prepare couscous with sautéed onions, bell peppers, and fresh herbs like parsley and mint. Add lemon zest for an added zing.
Spiced Quinoa with Nuts and Dried Fruits
Cook quinoa with spices such as cumin and coriander, then mix in toasted nuts and dried fruits (like cranberries and apricots) for a nutritious and flavorful side dish.
