Traditional Moroccan Lamb Tagine | North African Recipe

Traditional Moroccan Lamb Tagine | North African Recipe

In recent years Tagine dishes from Morocco have become much more well known thanks to the internet and people taking holidays abroad. The history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The earliest written records about the concept of cooking in a tagine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century.

If you wish to be authentic, it’s important to understand that not all Tagine pots are the same. Traditional ones are made of thick earthenware and meant to be used on top of the hob, but others are only ovenproof but not tough enough to stand being on the stove top. Some Tagines are purely decorative and only suitable to serve your Tagine dish in at the table.

Cooking notes
So make sure you carefully checkout the details when looking to buy. The point of a Tagine is the lid keeps the moisture trapped inside and thus the food is moist and tender. That said if you don’t wish to buy a Tagine dish a lidded casserole will perform just as well.

Ras el Hanout is Moroccan blend of spices and usually includes Paprika, Ginger, Black Pepper, Coriander, Cardamom, Allspice, Turmeric, Mace, Nutmeg, Chilli Powder, Cloves and Rose Petals. Ras el Hanout is sometimes called middle eastern curry powder.
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LambTagine serves 4-6 people

Chapters:
00:00 About Tagines
01:03 The Lamb I use
02:35 Spices
03:29 Marinating the Lamb
05:51 Other ingredients
06:52 Brown off Lamb
09:41 Soften onions
10:41 Make sauce
11:50 Prepare garnishes
17:48 Presentation


Ingredients
1½ kilo shoulder of lamb cut into large pieces Trim off excess fat and any gristle
1 Tbsp good quality Honey
½ Tbsp finely chopped fresh ginger
2 ½ Tbsp of Ras el Hanout
½ Tbsp Turmeric Powder
1 teaspoon cumin
1 Tbsp cinnamon
1 Tbsp Unsalted Butter
2 Tbsp Olive oil
3 cloves of garlic finely chopped
1 Good pinch of Saffron
150 grams sliced white Onions
1 x 400 grams tin chopped tomatoes
500 ml Lamb stock or water
1 x 400 ml tin of tomatoes (blended)
15 grams fresh chopped coriander

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