Lamb tagine with vegetables
4 servings
120 minutes
Lamb tagine with vegetables is the essence of Moroccan cuisine, rich in the aromas of spices and the tenderness of slowly braised meat. The tagine, a traditional clay pot, allows the ingredients to reveal their flavors, creating a dish with deep richness. The lamb shoulder infused with cumin, garlic, and onion becomes incredibly tender, while vegetables like potatoes, carrots, and celery add juiciness to the dish's texture. Peas add a light sweetness and passata brings rich tomato notes. This dish pairs perfectly with couscous that absorbs the flavorful broth. Tagine has long been a symbol of hospitality in Morocco where it is prepared for family gatherings and special occasions. Serving it brings warmth and soul of Moroccan cuisine into your home.
1
Heat 4 tablespoons of oil in a tagine, sauté chopped onion and garlic for 2-3 minutes, stirring constantly, add meat and continue to sauté.
- White onion: 1 piece
- Garlic: 1 clove
- Lamb shoulder: 600 g
- Extra virgin olive oil: to taste
2
Add sliced carrots and celery stalks, passata, cumin, salt and pepper. Pour in 100 ml of broth, cover with a lid and continue cooking on low heat for about 1 hour and 20 minutes, adding broth as needed.
- Carrot: 1 piece
- Celery stalk: 1 piece
- Passata (sieved tomatoes): 4 tablespoons
- Ground caraway: 1 teaspoon
- Vegetable broth: 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, peel the potatoes, cut them into cubes, add to the tagine and cook for the next 15 minutes. Add peas (if frozen, blanch in salted water for 4 minutes first). Cook for another 5 minutes. Season with salt and pepper if needed. Serve with couscous.
- Potato: 2 pieces
- Dried peas: 60 g
- Salt: to taste
- Ground black pepper: to taste