Lamb in tagine
4 servings
120 minutes
Lamb in a tagine embodies traditions and a wealth of flavors. Originating from Maghreb cuisine, this dish has captivated gourmets worldwide. The tender meat, slowly stewed in a fragrant sauce with tomato paste, spices, and sweet apricots, achieves unparalleled tenderness. The light acidity of lemon and honey sweetness create an exquisite balance of flavors. Spicy notes of coriander, cumin, and cinnamon fill it with Eastern motifs. The dish is served with couscous, which perfectly absorbs the rich sauce, making the meal especially enjoyable. Such a treat is suitable for a cozy family dinner or a festive table, revealing the atmosphere of a warm hearth and Eastern hospitality.
1
Cut the lamb into small pieces and fry in a tajine, season with salt and pepper, and add flour when the meat releases its juice.
- Lamb: 1 kg
- Salt: to taste
- Freshly ground black pepper: to taste
- Wheat flour: 2 tablespoons
2
Finely chop the onion and garlic, grate the ginger.
- Onion: 1 head
- Garlic: 3 cloves
- Grated ginger: 1 tablespoon
3
When the meat is well 'seared' on all sides, add the onion, and when the onion becomes transparent, add garlic, ginger, tomato paste, and the spice mix (my mix includes: paprika, cumin, ginger, cinnamon, mint, coriander), pour in boiling water or broth to cover the meat.
- Onion: 1 head
- Garlic: 3 cloves
- Grated ginger: 1 tablespoon
- Tomato paste: 2 tablespoons
- Tagine spice blend (ras el hanout style): 1.5 teaspoon
4
Cook on the lowest heat for at least an hour, but preferably one and a half.
5
Chop the dried apricots or leave them whole, cut the lemon into 4 pieces and add to the meat. Also, add honey. It would be great to add a shot of cognac here, it's always tasty, though not authentic. Stew for about another half hour.
- Dried apricots: 4 pieces
- Lemon: 1 piece
- Clear (liquid) honey: 2 tablespoons
6
Add cilantro or parsley a few minutes before it's ready.
- Cilantro: 3 stems
7
Serve with couscous.
