Lamb tagine is a delicious and aromatic dish from Morocco that is traditionally cooked in a clay pot with a conical lid. The lamb is simmered with spices, dried fruits, nuts and herbs until it is tender and the sauce is thick and rich. Here is how to make lamb tagine at home using a slow cooker or a Dutch oven.
You will need the following ingredients:
- 2 pounds of lamb shoulder, cut into 1 1/2 inch cubes
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- 2 large onions, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 2 teaspoons of ras el hanout, a Moroccan spice blend that you can make yourself or buy ready-made1
- 1 teaspoon of paprika
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of saffron, soaked in a little water
- 1 (14.5 ounce) can of low-sodium chicken broth or lamb stock
- 1/4 cup of tomato paste
- 2 tablespoons of honey
- 1/4 cup of dried apricots, chopped
- 1/4 cup of dates, pitted and chopped
- 1/4 cup of raisins or sultanas
- 1/4 cup of slivered almonds, toasted
- Fresh cilantro and parsley, chopped, for garnish
- Lemon wedges, for serving
To make lamb tagine in a slow cooker:
- Season the lamb with salt and pepper. Heat the oil in a large skillet over high heat and brown the lamb in batches, transferring to the slow cooker as you go.
- In the same skillet, reduce the heat to medium and cook the onions for about 15 minutes, stirring occasionally, until soft and golden. Add the garlic, ginger, ras el hanout, paprika and cinnamon and cook for another minute, stirring well.
- Stir in the saffron and its soaking liquid, the broth, the tomato paste and the honey and bring to a boil. Pour the mixture over the lamb in the slow cooker and stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lamb is very tender.
- Stir in the dried fruits and cook for another 15 minutes. Sprinkle with the almonds and the herbs and serve with lemon wedges and couscous or bread.
To make lamb tagine in a Dutch oven:
- Preheat the oven to 325°F (160°C) and follow steps 1 to 3 as above, but use a large oven-proof pot or Dutch oven instead of a skillet.
- Transfer the pot to the oven and bake, covered, for about 2 hours or until the lamb is very tender.
- Stir in the dried fruits and bake for another 15 minutes. Sprinkle with the almonds and the herbs and serve with lemon wedges and couscous or bread.
Enjoy your lamb tagine!
1: To make your own ras el hanout spice blend, you can use this recipe2 or this one3.