Moroccan Lamb Tagine
Moroccan Lamb Tagine

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan lamb tagine. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pat the lamb shanks dry with paper towels. Remove to a plate, and repeat with remaining lamb. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.

Moroccan Lamb Tagine is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Moroccan Lamb Tagine is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Lamb Tagine:
  1. Make ready 1 kg mutton or normal stewing lamb/beef
  2. Take 2 tablespoons Extra virgin olive oil
  3. Get 1 onion, finely chopped
  4. Take 1 handful fresh coriander
  5. Make ready 1 can chickpeas, drained
  6. Prepare 1 can chopped tomatoes
  7. Get 300 ml vegetable or beef stock
  8. Make ready 100 g prunes, stoned and roughly chopped
  9. Get 2 tablespoons flaked almonds
  10. Get to taste Salt
  11. Prepare to taste Black pepper
  12. Take 1/2 teaspoon brown sugar
  13. Prepare 1/2 teaspoon sesame seeds
  14. Prepare 1/2 garlic flakes
  15. Get 1 tablespoon ground cumin
  16. Get 1 tablespoon ground cinnamon
  17. Make ready 1 tablespoon powdered beef stock
  18. Prepare 1 tablespoon dried oregano
  19. Make ready 1/2 teaspoon ginger
  20. Make ready 1 lemon/lime juiced

A tagine is slow cooked, so the meat turns out so tender and flavorful. You can also make this in a slow cooker. 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. In collaboration with 'Lamb - Try It Love It'.

Instructions to make Moroccan Lamb Tagine:
  1. Mix all the spices together in a small bowl to make the spice rub.
  2. Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
  3. Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
  4. Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
  5. Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
  6. Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.

I have been making versions of this aromatic lamb tagine for many years and it has remained a firm comfort food favourite. This slow cooked Morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots. 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. Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Although lamb and beef are eaten, chicken is the most preferred meat for preparing the traditional Moroccan Tagine recipe.

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