How to make it

  • Pre heat oven to 325
  • Place the lamb chunks on a sheet pan or cutting board. Pat dry the meat to ensure browning. Season the lamb with salt and pepper. Brown the lamb in batches in a large sauté pan coated with olive oil over medium. Transfer the browned lamb to a tagine or Dutch oven. Brown the vegetables in batches in the same pan. Be sure to scrape up any browned bits left behind from the lamb. Transfer the vegetables to a tagine. Lightly sauté the garlic until it is fragrant (about 1 minute). Be sure not to brown the garlic.
  • Add the remaining ingredients to the tagine. Cover and cook for 3 hours until the lamb is tender and the sauce has thickened.
  • Garnish with preserved lemons and chopped cilantro, and pass harissa. Lamb tagine can be made and stored, covered, in the refrigerator for up to 2 days before serving or frozen for up to 1 month.
  • *Charnushka is also called black caraway, nigella and kalonji. It is sometimes found on the crust of dark rye bread. It has a slightly smoky, pungent flavor. It is NOT the same as black cumin. Charnushka is commonly found in Middle Eastern cuisines as well as Indian spice mixes such as Garam Masala.l It available on line at The Spice House and at many gourmet food stores
  • ~~~~~~~~~~~~~~~ Moroccan Spice Mix ~~~~~~~~~~~~~~~
  • 2 2 inch cinnamon sticks
  • 1 T. whole coriander seeds
  • 1 t. cumin seeds
  • 1t. crushed red chilies
  • ½ t. fenugreek
  • ½ t. anise seeds
  • 1 cardamom pod
  • 1 T. dark brown sugar (optional)
  • 1. Place all the ingredients in a spice grinder or coffee grinder and process until completely ground. Store covered at room temperature for up to 6 weeks.
  • ~~~~~~~~~~~~~~~~ Harissa ~~~~~~~~~~~~~~~~
  • ½ cup of dried chili flakes
  • Hot water
  • 1 cup Extra Virgin Olive Oil
  • 1 clove of garlic-peeled
  • ¼ t. ground cumin
  • 1 T. lemon juice
  • Salt and pepper
  • 1. Place a small sauce pan over high heat and bring about 1 cup of water to a boil. 2. Remove from heat and add the chili flakes to the water to re-hydrate them. Let the chili flakes steep for 5 minutes. 3. Drain the flakes into a mesh colander. 4. Place the chili flakes and the rest of the ingredients into a blender. Process the harissa until the mixture resembles a smooth paste. Salt and pepper as needed.

Reviews & Comments 7

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    " It was excellent "
    sitbynellie ate it and said...
    Wonderful recipe Dana, I have been meaning to buy a tagine for ages and try this out. 5 forks!
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    " It was excellent "
    lor ate it and said...
    Wonderful lamb recipe Dana and thanks so much for sharing it with all of us. I love lamb and I am very anxious to try this recipe. You more than deserve "5" forks for this winner!
    Was this review helpful? Yes Flag
  • kidaria 10 years ago
    I always wanted to buy a Tagine. This recipe is a good excuse to get one! Thanks.
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    " It was excellent "
    berry ate it and said...
    Wow... wow... Dana this is wonderful and I like the picture, it's beautiful.
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    I wish I had a tagine! This sounds fantastic!! got my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I looOOoove this recipe, Dana! I love the tagine method of cooking - wonderful...thank you so very much!
    Was this review helpful? Yes Flag
  • jett2whit 10 years ago
    very interesting recipe! Thanks for sharing
    Was this review helpful? Yes Flag

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