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.
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.
- Olive oil: 2 tablespoons
- Lamb shoulder: 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.
- 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.
- 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.
- Canned chickpeas: 400 g
- Dried apricots: 100 g
5
Season the tagine with salt, pepper, and chopped cilantro. Serve with couscous.
- Salt: to taste
- Freshly ground black pepper: to taste
- Cilantro: 20 g
