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Moroccan Lamb Tagine
Recently I have come across several Moroccan dishes that have sounded pretty interesting. They are interesting because they tend to include a lot of spices and flavour combinations that I would not normally think of
👥 2 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 45 min🔥 Cook: 2h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Mix the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, garlic, coriander, saffron, lemon zest and oil in a ziplock bag, add the lamb, mix well and marinate the fridge for a few hours to overnight.
paprika2 teaspoonsground cinnamon1 teaspoonsalt1 teaspoonteaspoon ground ginger1/2ginger (grated)1 tablespoonteaspoon garlic powder3/4garlic (chopped)3 clovessaffron1 pinchlemon (zest)1oil1 tablespoonlamb (cut into bite sized pieces)1 pound
2
Heat the oil in a large pot over medium-high heat, add the lamb, brown well on all sides and set aside.
oil1 tablespoonlamb (cut into bite sized pieces)1 pound
3
Add the onions and saute until tender, about ⏱️ 5-7 minutes.
onion (chopped)1
4
Add the garlic and ginger and saute for about a minute.
teaspoon garlic powder3/4garlic (chopped)3 clovesteaspoon ground ginger1/2ginger (grated)1 tablespoon
5
Add the lamb, tomato paste, beef stock, carrots, apricots, dates and figs bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about ⏱️ 2-3 hours.
lamb (cut into bite sized pieces)1 poundtomato paste (I used chopped sun dried tomatoes)2 tablespoonscarrots (cut into bite sized pieces)2
6
Bring to a boil, reduce the heat and simmer until the carrots are tender, about ⏱️ 20 minutes.
carrots (cut into bite sized pieces)2
7
Add the honey and harissa.
honey1 tablespoonharissa2 tablespoons
8
Serve garnished with cilantro, parsley and toasted almonds.
cilantro (chopped)1 tablespoonparsley (chopped)1 tablespoon
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