Moroccan Lamb Tagine with Potatoes

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Moroccan Lamb Tagine with Potatoes
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INGREDIENTS:

**FOR THE LAMB:**

* 900 g lamb shoulder or leg – cut into chunks

* 40 ml olive oil

* 160 g onion – finely chopped

* 15 g garlic – minced

* 12 g fresh ginger – grated

* 1 teaspoon ground cumin

* 1 teaspoon ground coriander

* 1 teaspoon ground cinnamon

* 1 teaspoon ground turmeric

* 1 teaspoon paprika

* 1/2 teaspoon ground black pepper

* 1/2 teaspoon ground cayenne pepper – optional, for heat

* Salt to taste

**FOR THE TAGINE:**

* 250 g tomatoes – chopped (or canned diced tomatoes)

* 110 g dried dates – diced

* 60 g raisins

* 150 g tinned apricots – (if using tinned apricots, add the juice as well) (if using fresh apricots – pitted and quartered)

* 300 g new potatoes – halved or quartered if large

* 450 ml vegetable or chicken broth

* 22 g honey

* 1 cinnamon stick

* 2 bay leaves

* Zest of 1/2 lemon

* Fresh cilantro and parsley – chopped, for garnish

**Instructions:**

1. In a bowl, combine the lamb chunks with ground cumin, coriander, cinnamon, turmeric, paprika, black pepper, cayenne (if using), and salt. Mix well to coat the lamb evenly. Let the lamb marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

2. Heat the olive oil in a tagine or heavy-bottomed pot over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.

3. Add the marinated lamb chunks to the pot and brown them on all sides, about 5-7 minutes.

4. Add chopped tomatoes, diced dates, raisins, broth, honey, cinnamon stick, bay leaves, and lemon zest to the pot. Stir well to combine, and bring to a boil.

5. Reduce the heat to low, cover, and simmer for about 1 hour, or until the lamb is beginning to tenderize and flavors are melding.

6. After 1 hour of simmering, add the new potatoes to the pot. Continue to simmer for an additional 30-40 minutes, or until the potatoes are tender and the lamb is fully cooked.

7. About 10-15 minutes before the end of the cooking time, gently stir in the tinned apricots (or fresh apricots, if using). Allow them to warm through and absorb the flavors of the dish.

8. Adjust seasoning with salt and pepper as needed.

9. Garnish with chopped fresh cilantro and parsley. Serve hot with couscous, rice, or crusty bread.

My mouth is watering looking at this

Looks delicious 😋

[removed]

Looks amazing! Gonna make this!

Can I come over for dinner?

did you just… combine tagine and couscous..?

this is blasphemy! this is madness!

Moroccan Lamb Tagine with Potatoes: A Hearty and Flavorful Dish

Tagine, a traditional Moroccan slow-cooked stew, is a staple of North African cuisine. This rich and flavorful dish is typically made with a combination of meats, vegetables, and dried fruits, all slow-cooked in a clay pot with a conical lid. One of the most popular tagine recipes is Moroccan Lamb Tagine with Potatoes, a hearty and satisfying dish that is perfect for a cold winter’s night.

The Story Behind the Dish

Tagine is believed to have originated in the 13th century in the city of Fez, Morocco’s cultural and spiritual capital. The dish was named after the clay pot in which it is cooked, which is designed to distribute heat evenly and allow the steam to condense and drip back down onto the food, creating a rich and flavorful sauce. Over time, tagine has evolved to incorporate a variety of ingredients and spices, depending on the region and the cook.

The Ingredients

Moroccan Lamb Tagine with Potatoes is a classic recipe that is easy to make and packed with flavor. The dish requires the following ingredients:

  • 1 pound of lamb shoulder or neck, cut into small pieces
  • 2-3 medium-sized potatoes, peeled and cut into large chunks
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of ground cayenne pepper
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of chicken broth
  • 1 cup of water
  • 2 tablespoons of honey
  • 2 tablespoons of fresh parsley, chopped
  • 2 tablespoons of fresh cilantro, chopped
  • 1 lemon, cut into wedges (optional)

The Preparation

To make Moroccan Lamb Tagine with Potatoes, start by heating the olive oil in the base of a clay tagine or a large Dutch oven over medium heat. Add the lamb and cook until it is browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.

Add the onions to the pot and cook until they are softened and translucent, about 5 minutes. Add the garlic, cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and black pepper, and cook for an additional minute, stirring constantly.

Add the potatoes, chicken broth, water, and honey to the pot, and stir to combine. Return the lamb to the pot, cover it with a lid, and bring the mixture to a boil.

Transfer the pot to the oven and cook the tagine at 300°F (150°C) for 2-3 hours, or until the lamb is tender and the potatoes are cooked through.

The Finishing Touches

Once the tagine is cooked, remove it from the oven and stir in the chopped parsley and cilantro. Serve the dish hot, garnished with lemon wedges if desired.

Moroccan Lamb Tagine with Potatoes is a flavorful and comforting dish that is perfect for a cold winter’s night. The lamb is tender and flavorful, and the potatoes add a satisfying crunch to the dish. The combination of spices and herbs creates a rich and aromatic sauce that is sure to please even the most discerning palate.

Variations and Substitutions

While this recipe is a classic, you can easily make variations to suit your tastes. Try adding other ingredients such as dried apricots, prunes, or almonds to the tagine for added flavor and texture. You can also substitute the lamb with beef or chicken if you prefer.

Conclusion

Moroccan Lamb Tagine with Potatoes is a hearty and flavorful dish that is sure to become a staple in your kitchen. With its rich and aromatic sauce, tender lamb, and satisfying potatoes, this dish is perfect for a cold winter’s night. So why not give it a try? Your taste buds will thank you!

Moroccan Lamb Tagine with Potatoes

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