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Click on the picture to enlarge it. The smell of this Lamb Tagine is so very good, the
blend of the spices made this one of the best dishes ever.
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KEY POINTS
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Preparation Time: |
45 mins
+ 10 hours to marinade |
Cooking Time: |
2 hours |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 |
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| 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 |
2 |
| 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 14½ 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
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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 2½ hours or until cooked.
Unfortunately when making another recipe the base of my beautiful tagine
cracked so is now unusable. |
Method for Lamb Tagine
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Put the diced lamb in a
bowl, mix with 2 tablespoons of the olive oil, and put to one side. |
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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. |
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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. |
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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. |
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LAMB INDEX PAGE
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