lamb tagine

Lamb Tagine from Delish.com is a well-spiced Moroccan delight.

Moroccan Lamb Tagine

lb. boneless lamb roast,

Kosher salt

chicken broth

apricots

olive oil

onion, chopped

garlic,

ginger

tomato paste

cinnamon

saffron

turmeric

coriander

cardamom

nutmeg

cloves

black pepper

c. cilantro,

c. toasted almond slivers

mint leaves,

couscous,

Well I have to say I was in Morocco a few years ago and I purchased my 1st tagine And yes I brought it home in my suitcase. I have to say that the recipe with the lamb is missing some major ingredients. You absolutely have to have curry and cummin  Along with the Ginger and the cinnamon. I've used that recipe for years with chicken and pork and lamb and it is most delicious I recommend everyone trying to add these other spices as well....yum

I just got a Tagine for Christmas and was very eager to break it in and make something. 
I reviewed  the ingredients in this recipe  and thought this would be equally delicious if I swapped the lamb for chicken, as our son is funny about lamb. 
I also had a few dry figs in the pantry so I included them with the apricots. 
Sooo delicious, all of us were so impressed : ) Very saucy and savoury with a Just a little sweetness. Im excited to add this delicious dish to my winter recipes! Thank you !

These maybe good recipes but they're listed under the heading "roast lamb leftovers" and clearly the recipes need raw lamb. If you've had a lamb roast, the meat is already cooked, so none of these recipes are appropriate under this category.

I spent some time in Morocco several years ago and loved the food, and this dish sounded more Moroccan than other recipes I've seen so I tried it, and it was delicious! And I used 1 cup of dried apricots.

I cup would be the right amount to balance the 2k (4lb) of lamb,

https://streaming.hearstdigitalstudios.com/manual_upload/58f91517e694aa45645762c0/mp4/Garlicky_Lamb_Chops_FINAL_1492718880_4000_hd_v3.mp4

Garlicky Lamb Chops

This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back and let it do its thing.

Moroccan lamb tagine

cayenne pepper

tsp black pepper

paprika

1½ tbsp ground ginger

1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks)

onions,

tbsp argan oil

garlic, crushed

tomato juice

x 400 grams tinned chopped tomatoes

115 grams/4 ounces dried apricots, cut in half

dates,

55 grams/2 ounces sultanas or raisins

almonds

600 milliliters/1 pint lamb stock

tbsp clear honey

tbsp flat leaf parsley, roughly chopped

Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead

Slow cooker lamb tagine

lamb shoulder, neck

carrots,

tsp ras-el-hanout

tsp cumin

tomato purée

chicken or lamb stock cube

potato,

dried cherries

honey

coriander,

Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.

Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.

Lamb tagine with apricots and dates is a tender, aromatic, hearty African meal. Take a virtual trip to Morocco by making this easy recipe!

Lamb Tagine with Apricots + Video

olive oil ((See Note 1))

tbsp butter ((See Note 1))

almond slivers

red onions (diced)

garlic (minced)

ginger paste

saffron threads

coriander seeds (crushed)

lbs lamb shoulder

dates (seeded)

orange ((See Note 2))

tbsp honey

tsp Ras el Hanout (optional)

tsp salt

Heat the butter and oil in a tagine (See Note 3), or Dutch oven, heavy casserole baking dish (See Note 4). Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.

Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.

Add the dates, apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.

Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.

Top with chopped cilantro and serve along side couscous and bread of choice.

Tagine

Use the Saute setting and melt the butter and oil. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook  until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Pour enough water in to cover the meat, close the lid and choose Stew setting.

Do a Quick Release and add the dates, apricots, orange zest, honey, ras-el-hanout and choose the Saute setting for 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, choose the Saute setting for another 5 minutes or as needed.

Instant Pot

https://content.jwplatform.com/videos/QxFGWkrr.mp4

This recipe for lamb tagine creates a tender, aromatic and hearty meal. Take a virtual trip to Morocco by making it for dinner tonight!

Lamb Tagine with Dates and Apricots

Recipe video above. My favourite of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!-&gt; Also see Chicken and Vegetable Tagine.

Lamb tagine

lamb

tsp cooking/kosher salt

canola oil

garlic (, finely minced)

brown onions (, diced (1cm / 0.3" cubes))

tsp grated ginger

chicken stock/broth (, low sodium)

apricots (, whole (Note 2 for olives option))

lemon

tbsp coriander

tbsp cumin

turmeric powder

fennel powder

tsp cayenne pepper ((can reduce

tsp ground ginger

almonds (, toasted (Note 5))

coriander/cilantro leaves

couscous

Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)

Spice mix - Mix the ingredients in a bowl then set aside.

Brown lamb - Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.

Aromatics - Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 1/2 minutes, stirring constantly.

Sauce - Add chicken stock, stir, then return the lamb into the pot.

Slow cook 1 hr 45 min - Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour.

Lemon - Lamb should be tender - check! Gently stir in lemon zest.

Serve over plain couscous, sprinkled with almonds and coriander.

Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you'll need to do is reheat it

One-pan lamb tagine with chickpeas

lamb fillet,

tbsp ras el hanout

tbsp olive oil, plus an optional drizzle

onions, chopped

garlic cloves, finely chopped

ginger,

rose harissa paste,

preserved lemon

can chopped tomatoes

chicken or lamb stock

dried apricots, roughly chopped (optional)

natural yogurt

almonds,

Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.

Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.

Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.

Take your time to make this tender, slow-cooked lamb tagine recipe packed with vegetables and healthy chickpeas. A family favourite!

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Top Tags

Moroccan Lamb Tagine

Moroccan lamb tagine

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Lamb tagine

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Lamb tagine with chickpeas

Top 7 lamb tagine recipes from across the web

The most viewed lamb tagine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Lamb Tagine

Moroccan lamb tagine

Slow cooker lamb tagine

Lamb Tagine with Apricots + Video

Lamb tagine

One-pan lamb tagine with chickpeas

Lamb tagine with chickpeas

The most viewed lamb tagine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine