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Home Ground Lamb Recipes / Lamb Mince Recipes

Filling Moroccan Lamb Tagine

Moroccan Lamb Tagine
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Lamb is by far my favourite meat; there is just something about the smell of it cooking that takes me right back to my childhood. It is quite a fragrant, somewhat ‘perfumey’ meat, for want of a better word, that can be a bit of an acquired taste. However, when prepared well, lamb is succulent and rich in flavour. Lamb tagine is comfort food to me, and the addition of all the warm, heady spices, the vegetables, and the fruit makes this dish a perfect dinner on a cool autumn night.

A tagine is a cooking method similar to a stew in manner and appearance. The name is derived from the earthen wear pot in which the stew is cooked. The shape of the pot allows the trapped steam to condense and remain in the dish, so a minimal amount of cooking liquid is needed to produce a stew. Although handy to have, a tagine is not necessary to achieve a slow-cooked savoury stew; any casserole dish with a lid may be used in its place.

This Moroccan Lamb Tagine recipe uses spices that bring out the warm, rich lamb flavour. Because it’s so rich and strong in flavour, lamb meat can handle a lot of spice without detracting from its unique taste. Ras-el-Hanout is the name of the spice blend used in Moroccan cuisine and this recipe.

It’s made with cumin, coriander, cardamom, peppercorns, turmeric, and red pepper flakes, as well as a variety of other spices, depending on where the blend is purchased. You can make your blend by toasting spice seeds and blitzing them together in a spice mill ahead of time, or if you prefer, just use store-bought pre-ground individual spices. Adding dried apricots brings out the sweetness in the meat, and the fruitiness balances out this spicy dish wonderfully.

Moroccan Lamb Tagine

Filling Moroccan Lamb Tagine

Gretel ShawGretel Shaw
The next time you are craving some comfort food on a cold night, but looking to try something a bit different, give this savoury Moroccan lamb tagine recipe a go.
5 from 1 vote
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine Moroccan
Servings 6 people
Calories 431 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background1 ½ pounds ground lamb (minced lamb) - shoulder or loin
  • Pile a chickpeas c.arietinum, paths¾ cup chickpeas - drained and rinsed
  • garlic3 cloves garlic - minced
  • Ripe yellow onion on a white background¾ cup yellow onion - diced
  • Heap of ground cinnamon and cassia cinnamon sticks1 small cinnamon stick
  • Spoon with tomato paste isolated on white background3 teaspoons tomato paste
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • ginger½ tablespoon ginger - chopped
  • tomatoes1 ½ cups tomato - with juice and diced
  • Bowl of beef bone stock1 cup beef stock (beef broth or beef bouillon) - low sodium preferred
  •  
    ½ cup apricots - dried and halved
  • Carrot vegetable with leaves2 medium carrots - peeled, cut lengthwise and quartered
  • Fresh lemon zest and grater½ medium lemon zest
  •  
    1 dash coarse sea salt
  • Ground black pepper pile, paths, top1 dash ground black pepper
  • big bunch of fresh green cilantro isolated2 tablespoons cilantro - chopped
  • parsley on white background2 tablespoons parsley - chopped
  • Pile of red paprika powder1 teaspoon paprika
  • Turmeric powder in plate1 ½ teaspoons turmeric
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper
  •  
    ¼ teaspoon saffron
  • Honeycombs with honey1 tablespoon honey
  • Green cardamom pods, processed true cardamom seeds, in a wooden bowl¼ teaspoon cardamom - ground
  •  
    1 teaspoon coriander - ground
  • Cumin in plate isolated½ teaspoon cumin - ground
  • Dried chili pepper flakes in wooden bowl over white1 pinch red pepper flakes - crushed
  • wooden bowl of salt½ teaspoon salt

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Soak saffron in 1 teaspoon warm water and allow it to ‘bloom’.
  • Heat olive oil in a large skillet or sauté pan over medium heat.
  • Salt and pepper lamb evenly and sear in a preheated sauté pan for bout 6 to 7 minutes or until well browned.
  • Add paprika, turmeric, black pepper, salt, cardamom, cumin, coriander, cinnamon stick and red pepper flakes to the lamb and cook until fragrant, about 1 minute.
  • Remove lamb from pan and set aside in tagine or casserole dish.
  • Deglaze pan with a bit of beef stock, add onion and cook for 2 minutes until the onion is softened.
  • Remove pan from heat and add cooked onion to the lamb.
  • Add tomato paste, beef stock, garlic, ginger, carrot, tomato and accumulated juice, honey and saffron with soaking water. Mix to coat lamb and incorporate all the ingredients.
  • Cook for 1 hour.
  • Remove tagine or casserole from the oven and add the apricots, chickpeas, cilantro, parsley and lemon zest. Stir gently to blend.
  • Return to oven for 20 minutes.
  • Serve immediately with couscous or chunks of crusty bread.

Nutrition

Calories: 431kcalCarbohydrates: 18gProtein: 23gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 83mgSodium: 391mgPotassium: 679mgFiber: 4gSugar: 9gVitamin A: 4165IUVitamin C: 14mgCalcium: 67mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Moroccan
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