A succulent dish from Morocco!
A popular part of Moroccan cuisine is the tagine. Tagine actually has two different meanings. It is a clay or ceramic piece of North African cookware that has a wide but shallow circular dish, and a top that is either shaped like a cone or a rounded dome. The vessel is used for cooking and for serving food. The second meaning of the word tagine refers to the almost stew like cuisine that is slow cooked in the vessel. A tagine dish usually has meat or fish as well as fruit and vegetables. Most schools of thought agree that the tagine comes from the late 18th century during the rule of Harun al Rashid of the Islamic Empire.
My first time having food served in a tagine was at dinner with the man who would eventually be my husband. We were celebrating our first year together as a couple and wanted to make the evening special by going to a restaurant with lovely lighting and a creative menu made with fresh local flavors. I ordered the lamb tagine and fell in love with the tender, juicy lamb, the well seasoned couscous, and this lovely ceramic dish used for serving the food.
Lamb Tagine Recipe
Yields 4 servings
Specialty Tools: Tagine or a Dutch Oven with a lid.
Prep Time 5 minutes
Cook Time 60-70 minutes
Wine Pairing Suggestion: Cabernet Sauvignon
Beer Pairing Suggestion: Brown Ale
2 tablespoons olive oil
2 pounds lamb shoulder cut into 1 inch chunks.
Salt and pepper
1/4 of a yellow onion, chopped
2 cloves of garlic, minced
1 inch of ginger, peeled and minced
1/4 cup red wine
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 cinnamon stick
1 small cayenne pepper, slightly crushed
1 tablespoon tomato paste
1 1/2 cups chicken broth
1/4 cup golden raisins
1 sprig of fresh rosemary
1/8 cup almonds, roughly chopped
Garnish: Mint leaves, roughly chopped.
Heat the oil in a tagine or dutch oven over medium heat.
Pat the lamb chunks dry and season with salt and pepper
Brown the lamb for about 5 minutes. Move the lamb to a separate plate.
Saute the onion in the lamb juices until softened and slightly browned, about 5 minutes.
Add the garlic and ginger until fragrant, about 30 seconds. Add the red wine and scrape up any browned lamb bits.
Stir in the cumin, coriander, turmeric, cinnamon stick, and cayenne pepper.
Add the lamb back into the pot. Stir in the tomato paste, chicken broth, and golden raisins.
Nestle the rosemary sprig in the middle of the stew.
Bring liquid to a boil. Reduce the heat to low, cover the pan with a lid, and cook for 50 to 60 minutes.
Remove the rosemary, cayenne pepper, and cinnamon stick.
Add the almonds and garnish with mint leaves. Serve hot with couscous.
No serving dish required! A tagine is a gorgeous vessel to serve your food from. Put it in the middle of your table and have everyone take a spoon to it!
Did you like this recipe? Try my chicken tagine recipe!
DID YOU MAKE THIS DISH?
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