Isabella’s Moroccan Lamb Tagine recipe
Isabella’s Lamb Tagine recipe:
Ingredients:
For the Spice Blend:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper (optional, for heat) - 1/4 tsp ground cloves
- 1/2 tsp freshly ground black pepper
- 1 tsp sea salt
For the Lamb Marinade:
- 1.5 lbs (700 g) lamb shoulder or leg, cut into 2-inch chunks
- Spice blend
- 3 tbsp olive oil
- (optional) Juice of 1/2 lemon
For the Tagine:
- 3 large onions, thinly sliced
- 2 tbsp olive oil or ghee
- 2 tbsp tomato paste
- 1 preserved lemon, quartered and thinly sliced
- 1 cup dried apricots, whole
- 1/2 cup Medjool dates, pitted and halved
- 2 cups chicken or lamb stock (or water)
- 1 tbsp honey (optional, for sweetness balance) - 1/2 cup sliced almonds, toasted
- 1/2 cup fresh coriander (cilantro), chopped
Instructions:
Prepare the Lamb Marinade (Day Before)
Combine all the spices from the spice blend in a small bowl.
In a large bowl, mix the lamb with olive oil and the spice blend.
Massage the marinade into the lamb. Put into plastic bag and refrigerate overnight for deep flavor.
Next day:
Start the Tagine: Heat the olive oil or ghee in a heavy-bottomed pot or traditional tagine over medium heat.
2. Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for about 10-15 minutes until soft and golden.
Stir in the tomato paste and remaining spice blend from . Cook for 2 minutes to toast the spices.
Remove the marinated lamb from the fridge. Add it to the pot with the onions and spices, searing the pieces on all sides until lightly browned.
Add Aromatics and Simmer on low heat and covered for 3-4 hours.
Stir in the preserved lemon, apricots, and dates and continue simmering for 30 mins. You can also add in chopped carrots here.
Serve with rice, raita and a citrusy salad.