Lamb Tagine Recipe by www.COOKUK.CO.UK

KEY POINTS

 Preparation Time: 45 mins + 10 hours to marinade  Cooking Time:   2 hours
 How Difficult  Easy  Freeze?   No
 Servings

4


Ingredients

How Much

Olive oil

3 tablespoons, divided

Lamb cut into 1 1/2 inch cubes

2 lbs / 1 kg

Paprika 2 teaspoons
Ground turmeric 1/4 teaspoon
Ground cumin 1/2 teaspoon
Cayenne pepper 1/4 teaspoon
Ground cinnamon 1 teaspoon
Ground cloves 1/4 teaspoon
Ground cardamom 1/2 teaspoon
Salt 1 teaspoon 
Ground ginger 1/2 teaspoon
Saffron 1 pinch
Garlic powder 3/4 teaspoon
Ground coriander 3/4 teaspoon
Onions, cut into 1 inch cubes
Carrots, peeled and cut into thin strips 5
Garlic cloves minced 3
Freshly grated ginger 1 tablespoon
lemon, zested 1
Chicken broth can 1 x 14 oz / 400 g
Sun-dried tomato paste 1 tablespoon
Honey 1 tablespoon
Cornflour (optional) 1 tablespoon
Water (optional) 1 tablespoon

COOKING EQUIPMENT

1 Moroccan Tagine and heat diffuser

 

Do use a heat diffuser under your tagine when making this recipe if you are using it on the cooker.  You can make this in the oven also. Turn the oven up to 150C/300F/Gas 2 and cook for 2 to 2 hours or until cooked.
Unfortunately when making another recipe the base of my beautiful tagine cracked so is now unusable.

Method for Lamb Tagine

Put the diced lamb in a bowl, mix with 2 tablespoons of the olive oil, and put to one side.

 
In a large plastic bag, mix together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander, and shake the bag to mix well together.

Add the lamb to the bag, and toss around to coat the meat well. Refrigerate for at least 8 hours or preferably overnight.

 

Heat the remaining tablespoon of olive oil in a the tagine over medium-high heat. Add 1/3 of the lamb, and brown well. Repeat with the remaining lamb then add onions and carrots to the tagine and cook for 5 minutes. Stir in the fresh garlic and ginger, continue cooking for a further 5 minutes. Mix in the lemon zest, chicken broth, tomato paste, and honey.

 
Bring to a boil, then reduce to a low heat, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

If the mixture is too thin you can thicken it with the cornflour and water during the last 5 minutes.

 
We served our dish with long grain rice, but you can also serve it with Moroccan Couscous and a homemade cucumber raita.