Moroccan Lamb Tagine
From bobbie91302 16 years ago
- 150 minutes to make
- Serves 8
You can use the tagine -- casserole dish with pointy top or any casserole to perpare meltingly delicious Moroccan lamb stew. I prepare large quantity of spice mix and keep it ready for various dishes. I know it's not a curry but I can't change that, it's "stuck. Read more " See less
Ingredients
- spice mix, combined in small bowl: shopping list
- 1 tsp cayenne pepper shopping list
- 2 tsp ground black pepper shopping list
- 1½ tbsp paprika shopping list
- 1½ tbsp ground ginger shopping list
- 1 tbsp turmeric shopping list
- 2 tbsp ground cinnamon shopping list
- 21/2 lbs. shoulder of lamb, trimmed and cut into 2in chunks shopping list
- 2 large onions, grated (or chopped fine) shopping list
- 2 tbsp olive oil shopping list
- 2 tbsp argan oil (Argan oil is a Moroccan oil from the argan tree, you should be able to find it in specialist food shops; if unavailable, use another oil) shopping list
- 3 cloves garlic, crushed shopping list
- 2 cups tomato juice (I used V8) shopping list
- 2 large cans chopped tomatoes shopping list
- 4oz dried apricots, cut in half shopping list
- 2 oz dates, cut in half shopping list
- 2 oz raisins shopping list
- 3 oz sliced almonds shopping list
- 1 tsp saffron threads, soaked in cold water shopping list
- 1 pint lamb stock (or vegetable stock) shopping list
- 1 tbsp honey shopping list
- 2 tbsp cilantro, roughly chopped shopping list
- 2 tbsp flat leaf parsley, roughly chopped shopping list
How to make it
- Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
- Preheat oven to 300
- Heat 1 tbsp olive oil and 1 tbsp of other oil in a large tagine or other casserole dish.
- Add the grated or chopped onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides ,then add the browned meat to the casserole dish.
- De-glaze the frying pan with ½ cup of tomato juice and add these juices to the pan.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, almonds, saffron, lamb stock and honey to the casserole dish.
- Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
- Sprinkle the chopped herbs on top and serve.
The Rating
Reviewed by 4 people-
This recipe looks absolutely and positively delicious!!! It's a "5" in my books. Thank you for sharing it with all of us.
Cheers!!!
lor
in Toronto loved it
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Incredible!
abermouse
in Louisville loved it
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This was so yummy and so easy. The perfect dish to keep you warm and sweet all winter long.
ev
in loved it
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