Lamb tagine with figs, walnuts, ginger and cinnamon
8 servings
120 minutes
Tajine made from lamb with figs, walnuts, ginger, and cinnamon is the embodiment of refined Moroccan cuisine. It combines the rich aroma of spices and the tenderness of slowly stewed meat that becomes extraordinarily soft. Figs add a sweet fruity note while walnuts provide a crunchy texture to the dish. This dish is traditional in Morocco where tajine symbolizes slow and soulful cooking. It is suitable for cozy family lunches and festive dinners, especially pairing well with couscous or fresh bread. The harmony of spices—cinnamon, ginger, and saffron—makes this tajine special by bringing warmth and depth of flavor that lingers long.
1
Place boneless lamb cut into cubes (3 cm) and onion in half rings into a 3-liter pot.
- Lamb shoulder: 1200 g
- Red onion: 2 heads
2
Add olive oil, ginger, turmeric, cinnamon sticks, salt (2 teaspoons), black pepper (3/4 teaspoon), and saffron. Mix thoroughly.
- Olive oil: 3 tablespoons
- Ground ginger: 1 teaspoon
- Cinnamon sticks: 3 pieces
- Saffron: 1 teaspoon
3
Pour 2 cups of water over the lamb and simmer covered on medium heat for 1 hour. Then add figs (without stems) and honey, add more water if necessary, stir, and simmer for another 30 minutes until the meat is tender and the liquid has evaporated.
- Dried figs: 300 g
- Honey: 3 tablespoons
4
Meanwhile, in a small heavy-bottomed pan over medium heat, lightly toast the walnut halves in butter. When the nuts darken, remove from heat and transfer to a paper towel with a slotted spoon.
- Walnuts: 130 g
- Butter: 2 tablespoons
5
Before serving, arrange the tagine on plates and sprinkle with walnuts and thinly sliced tomatoes.
- Walnuts: 130 g
- Tomatoes: 2 pieces
