Lamb tagine

6 servings

140 minutes

Lamb tagine is one of the most aromatic and rich dishes of Arab cuisine, steeped in a rich history and Eastern traditions. Its tender meat slowly simmered in a deep ceramic pot absorbs exotic spices like ras el hanout, cinnamon, and ginger, creating an incredibly spicy and warming flavor. Tomatoes add freshness and acidity to the sauce, while chickpeas and apricots contribute exquisite texture and sweetness. This dish is perfect for long family meals, slowly savoring the flavors and aromas of the East. Traditionally served with fluffy couscous that beautifully absorbs the rich sauce. Lamb tagine is a culinary journey into the world of Maghreb and Middle Eastern flavors that can warm the soul and provide an unforgettable gastronomic experience.

Energy value per serving

• Calories: 997.2
• Proteins: 48.6g
• Fats: 73.3g
• Carbohydrates: 37.5g

Ingredients

• Shoulder of lamb: 1.5 kg
• Canned chickpeas: 400 g
• Onion: 1 head
• Ginger root: 1 pc
• Tomatoes: 200 g
• Garlic: 5 clove
• Dried apricots: 100 g
• Olive oil: 2 tbsp
• Chicken broth: 500 ml
• Ras El Hanout: 5 tsp
• Cinnamon sticks: 1 pc
• Coriander: 20 g
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. In a large heavy pot, heat olive oil over medium heat. Cut the lamb into small cubes, season with salt and pepper. Sear the meat in batches, about four minutes each.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Shoulder of lamb: 1.5 kg
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

2. Put the onion in the pot, add salt and pepper. Reduce the heat. Sauté the onion for five minutes until golden. Add minced garlic, ras-el-hanout spice mix, cinnamon, and grated ginger, and sauté for another minute, stirring.

   Required ingredients:

   • Onion: 1 head
   • Salt:  to taste
   • Freshly ground black pepper:  to taste
   • Garlic: 5 clove
   • Ras El Hanout: 5 teaspoon
   • Cinnamon sticks: 1 piece
   • Ginger root: 1 piece

3. Place finely chopped tomatoes in a pot with meat, onions, and other ingredients. When the tomato juice boils, pour in the broth and bring it to a boil, then reduce the heat to low, cover the pot loosely, and cook the lamb with vegetables, stirring, for another hour and a half until the meat is tender.

   Required ingredients:

   • Tomatoes: 200 g
   • Chicken broth: 500 ml

4. Add canned chickpeas to the almost ready tagine, and heat for about ten minutes. Add dried apricots and keep the pot on the fire for another five minutes.

   Required ingredients:

   • Canned chickpeas: 400 g
   • Dried apricots: 100 g

5. Season the tagine with salt, pepper, and chopped cilantro. Serve with couscous.

   Required ingredients:

   • Salt:  to taste
   • Freshly ground black pepper:  to taste
   • Coriander: 20 g