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
hey – go for the real deal!
(Photo Attributed to Author: Kimberly Vardeman)
Moroccan Lamb Tagine Recipe-
- 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
- Place the oil in your tagine (or Dutch oven or a large cooking pot), and bring the heat up to medium high.
- Fry the onion until fragrant and translucent.
- Combine the coriander, ginger, cumin, cinnamon, harissa paste, salt and pepper well in a mixing bowl, then season the lamb with the seasoning mixture.
- Now add in the lamb meat into the tagine, and fry until just browned on all sides.
- Add enough water into the pot to cover the meat.
- 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.
- 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.
- Serve your Moroccan Lamb Tagine with rice, with fresh chopped cilantro leaves sprinkled over the top as a garnish.