Moroccan Lamb Tagine

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You can also prepare Moroccan Lamb Tagine in a Dutch Oven or large cooking pot, but if you have a Tagine, or, if you don’t yet have a tagine but you do have a budget that allows you to get one (they are not very expensive), then

Moroccan Tagine (Photo Attributed to Author; Iron Bishop)

Moroccan Tagine (Photo Attributed to Author; Iron Bishop)

hey – go for the real deal!

Moroccan Lamb Tagine

(Photo Attributed to Author: Kimberly Vardeman)

Moroccan Lamb Tagine Recipe-

Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 2 large yellow onions, peeled and cut into rings
  • 2 lb. lamb shoulder cut meat, cut into 1-1/2” cubes (leave fatty parts on)
  • 1/4 tsp. harissa paste
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander seed
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • Freshly ground course sea salt, to taste
  • Freshly ground black peppercorns, to taste
  • 4 ripe pears, peeled, cored, and chopped into 1-1/2” cubes
  • ½ cup golden raisins
  • ½ cup blanched slivered almonds
  • Fresh cilantro leaves, chopped, for garnish
Directions:
  1. Place the oil in your tagine (or Dutch oven or a large cooking pot), and bring the heat up to medium high.
  2. Fry the onion until fragrant and translucent.
  3. Combine the coriander, ginger, cumin, cinnamon, harissa paste, salt and pepper well in a mixing bowl, then season the lamb with the seasoning mixture.
  4. Now add in the lamb meat into the tagine, and fry until just browned on all sides.
  5. Add enough water into the pot to cover the meat.
  6. Place the lid on the pot, and reduce the heat to just a lively simmer, and cook for 1-1/2 to 2 hours, until meat is nicely tenderized. Your mixture should by now have a stew-like texture. If it is still a little soupy after one hour of cooking, displace lid a little.
  7. Now add in the golden raisins, almonds and pears, and cook for another 5 to 7 minutes, until the pears are cooked through and softened.
  8. Serve your Moroccan Lamb Tagine with rice, with fresh chopped cilantro leaves sprinkled over the top as a garnish.

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