Best recipe for moroccan tagine of lamb
Introduction
Best recipe for moroccan tagine of lamb ; Moroccan cuisine is known for its bold flavors and aromatic spices, and a tagine is one of its most iconic dishes. This Moroccan lamb tagine is a savory and fragrant stew that combines tender lamb with a medley of vegetables and spices, slow-cooked to perfection. Let’s dive into the recipe and bring the flavors of Morocco to your kitchen!
Ingredients:
- 1 1/2 lbs (680g) lamb shoulder, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (discretionary, for heat)
- 1 cup (240ml) chicken or vegetable broth
- 1 can (14 oz / 400g) diced tomatoes, with juices
- 1 cup (150g) dried apricots, chopped
- 1/4 cup (60ml) honey
- Salt and pepper, to taste
- New cilantro or parsley, for decorate
- Cooked couscous or rice for, serving
Instructions:
1. Brown the Lamb:
Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Add the lamb cubes in batches and cook until browned on all sides. Eliminate the sheep from the dish and put away.
2. Sauté the Aromatics:
In the same pan, add the chopped onion and garlic. Cook until mellowed and fragrant, around 5 minutes.
3. Add the Spices:
Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook for another minute until the spices are toasted and aromatic.
4. Simmer the Stew:
Return the browned lamb cubes to the pan. Pour in the chicken or vegetable broth and diced tomatoes with their juices. Carry the combination to a stew, then, at that point, decrease the intensity to low. Cover and let the stew simmer gently for 1 1/2 to 2 hours, or until the lamb is tender.
5. Add the Apricots and Honey:
Stir in the chopped dried apricots and honey. Continue to simmer, uncovered, for an additional 30 minutes, or until the sauce has thickened slightly and the flavors have melded together. Season with salt and pepper to taste.
6. Serve:
Garnish the Moroccan lamb tagine with fresh cilantro or parsley for a pop of color and flavor. Serve hot over cooked couscous or rice, and enjoy!
Tips:
♦ For added richness, you can add a handful of toasted almonds or pine nuts to the tagine before serving.
♦ Feel free to customize the vegetables in this recipe by adding carrots, potatoes, or bell peppers for extra flavor and texture.
♦ Extras can be put away in an impermeable holder in the cooler for as long as 3 days, or frozen for longer capacity. Warm tenderly on the oven or in the microwave prior to serving.
Conclusion
With its rich and aromatic flavors, this Moroccan lamb tagine is sure to transport you to the bustling souks of Marrakech. Perfect for a cozy dinner party or a special family meal, this dish is a celebration of the vibrant culinary traditions of Morocco. Enjoy the fragrant aroma and delicious taste of this classic Moroccan stew!
FAQs about Moroccan Lamb Tagine
1. What is a tagine?
♦ A tagine is a traditional North African dish named after the earthenware pot in which it is cooked. It typically consists of slow-cooked meat, vegetables, and aromatic spices.
2. Can I use a regular pot instead of a tagine?
♦ Yes, you can use a Dutch oven or any heavy-bottomed pot with a lid as a substitute for a tagine.
3. What is the best cut of lamb for tagine?
♦ Lamb shoulder or leg are commonly used for tagine as they become tender and flavorful when slow-cooked.
4. hmm, Can I make this recipe ahead of time ?
♦ Yes, this Moroccan lamb tagine can be made ahead of time and reheated before serving. In fact, the flavors tend to develop even more when allowed to sit overnight.
5. What can I serve with Moroccan lamb tagine?
♦ This dish pairs perfectly with couscous, rice, or crusty bread to soak up the flavorful sauce. You can also serve it with a side salad or steamed vegetables for a complete meal.
