Recipe: At Home Moroccan Lamb Tagine

Recipe: At Home Moroccan Lamb Tagine Delicious, fresh and tasty.

Moroccan Lamb Tagine. We Have Almost Everything on eBay. Pat the lamb shanks dry with paper towels. Remove to a plate, and repeat with remaining lamb.

We use a slow cooker for this tasty version, which features lamb, sweet potatoes, dates and olives.

A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom, and cinnamon.

The aromatic mixture of spices, the various textures, and flavors will delight everyone.

You can cook Moroccan Lamb Tagine using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Moroccan Lamb Tagine

1. Prepare of lamb meat on bones, cubed.

2. You need of olive oil.

3. You need of onions, chopped.

4. It’s of ginger-garlic paste.

5. You need of tomato paste.

6. Prepare of salt.

7. You need of turmeric powder.

8. Prepare of kasuri methi, crushed.

9. Prepare of yoghurt.

10. Prepare of red chilli powder.

11. You need of olive oil.

12. Prepare of roasted coriander-cumin powder.

13. Prepare of garam masala powder.

14. Prepare of pepper powder.

15. Prepare of sliced cashewnuts & almonds.

16. You need of tomato, sliced.

17. You need of rose water.

18. It’s of few roasted cashews to garnish.

19. You need of coriander leaves to garnish.

A tagine is slow cooked, so the meat turns out so tender and flavorful.

You can also make this in a slow cooker.

Although lamb and beef are eaten, chicken is the most preferred meat for preparing the traditional Moroccan Tagine recipe.

This daring gourmet utilizes traditional Moroccan spices and ingredients - chicken, dried apricots, almonds, raisins, squash, honey, a selection of spices, and of course, harissa (fiery Moroccan chili paste).

Moroccan Lamb Tagine instructions

1. Marinate the lamb meat overnight with the ingredients starting from ginger-garlic paste to sliced cashews & almonds..

2. Heat oil in a pan and saute the onions till light brown..

3. Add the marinated mutton and fry on a low flame till dry..

4. Transfer the contents to the tagine pot and arrange the sliced tomatoes over it. Pour 2 cups water. Cook, covered on a very low flame for 1 & 1/2 hours. Stir at intervals..

5. Cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals..

6. When done, add the rose water & keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves..

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric.

Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit.

Pat lamb dry with paper towels, then season on all sides with salt.

Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.

Place the lamb in a large bowl and toss together with half of the spice mix.