Home Recipes Mains Lip Smacking Moroccan Lamb Tagine

Lip Smacking Moroccan Lamb Tagine


I love this recipe with leg of mutton, but it is equally delicious with cubes lamb shoulder.  It can be made in either a tagine or a heavy pot with a tight-fitting lid.

Related article: Moroccan Chick Pea Soup

spice mixture
1 tsp cumin seeds, toasted and ground (sub in 1 tsp pre-ground cumin)
1 tsp ground turmeric
1 tsp regular cinnamon (cassia)
2 tsp dry ground ginger
1 tsp sea salt

tagine
3 Tb extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
spice mix, above
2 lbs mutton or stewing lamb, cut into 1/2-inch cubes
2 cups chicken broth
1 cup water
3 medium quince or firm pears, peeled, cored and sliced

finish
2/3 cup dried cherries or prunes
1 Tb butter
1 Tb honey
1/2 tsp Ceylon cinnamon (or 1/4 tsp regular cinnamon)

instructions
Mix the spices together in a small bowl. Have all your ingredients chopped and ready to go.

In a large saucepan or medium pot with a tight-fitting lid, heat the olive oil until just barley shimmering. Add onion and saute gently for about 7 minutes, until translucent. Add garlic and spice mixture and saute briefly, 10 to 15 seconds, until just aromatic. Add the chicken broth, water, and mutton (or lamb). Bring to a boil, reduce heat to lowest setting, cover, and simmer gently 1-1/2 hours.

Add quince (or pear), and simmer gently, covered for 15 to 40 minutes. (15 minutes for pear, 40 for quince). Remove pan from heat just while doing the next step.

Scoop out as much of the liquid as you can and transfer it to a small pot. Add the dried cherries or prunes, the butter, the honey, and the cinnamon. Bring to a boil, reduce heat partially, and simmer vigorously for 2 to 3 minutes. Scrape contents of this pot back into the lamb mixture, return it to the heat, and simmer gently to meld the flavours, about 10 minutes more.

Serve immediately with warm bread or couscous. Decorate the tagine with pomegranate seeds or toasted almonds, if desired.

Tagine can be made up to 4 days ahead an reheated before serving.

Found on:  http://www.chefheidifink.com/

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