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5 from 4 votes

Lamb Tagine

Lamb Tagine is a Moroccan stew with apricots, butternut squash and warm spices. The lamb cooks slowly until it falls apart, and it freezes well.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Main Course
Cuisine: North African
Diet: Gluten Free, Low Lactose
Servings: 4 people
Calories: 433kcal
Author: Ayla Clulee

Ingredients

  • 1 ⅓ lbs diced lamb 600 g
  • 1 large diced onion
  • 4 cloves garlic (finely chopped)
  • 1 cinnamon stick
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cloves powder
  • 1 can canned chopped tomatoes 400 g - 14 oz
  • 2 cups chicken stock, beef stock, or vegetable stock
  • 1 cup fresh coriander leaves
  • 1 ⅓ lbs butternut squash 600 g
  • 3 ½ oz dried apricots 100 g
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • flaked almonds and coriander leaves for garnish
US Customary - Metric

Instructions

Brown the Lamb and Onions

  • Heat a Dutch oven or a large oven-proof pan over medium high heat. Add the diced lamb and brown it on all sides, in batches if the pan is crowded.
  • Add the onions and cook them for a few minutes until they soften. Stir in the garlic and cook it for a minute, stirring so it does not burn.

Add the Spices and Stock

  • Stir in the ginger, turmeric, black pepper, cumin, coriander, salt, cinnamon stick, paprika and cloves, and cook them for a few seconds.
  • Add the canned tomatoes and stir until everything is combined.
  • Pour in the stock, stir, put the lid on and bring it to a boil.

Slow Cook the Tagine

  • From here you can lower the heat and simmer it on the stove, or put it in the oven at 160° C - 320° F for 45 minutes.
  • After 45 minutes, add the squash, apricots, lemon juice, honey and chopped coriander.
  • Stir it together and cook for another 60 minutes, until the lamb is fork tender.
  • Take out the cinnamon stick. Serve it with fresh coriander and toasted flaked almonds over the top.

Notes

  • Use lamb with about 20 percent fat. Shoulder, neck, shank or shin are the cuts to look for, and lean lamb comes out dry.
  • Brown the lamb properly before anything else goes in. Get the pan hot first and do it in batches.
  • The lamb gives off enough fat to cook the onions, so you should not need extra oil.
  • A Dutch oven, a slow cooker or any casserole with a tight lid stands in for a tagine pot.
  • Add the squash and apricots at the 45 minute mark, not at the start.
  • Toast the flaked almonds in a dry pan for two to three minutes before you scatter them over.
  • Taste before you add salt. Stock cubes and ready-made stock are salty already.
  • If the sauce looks thin at the end, take the lid off and let it bubble for ten minutes.
  • Take the cinnamon stick out before you serve it.
  • Storage: up to 5 days in an airtight container in the fridge, or 3 months in the freezer. Thaw overnight in the fridge and reheat gently, with a splash of stock if it has thickened. It tastes better after a day or two.
  • Gluten free and dairy free as written.

Nutrition

Calories: 433kcal | Carbohydrates: 52g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 1012mg | Potassium: 1682mg | Fiber: 7g | Sugar: 27g | Vitamin A: 17376IU | Vitamin C: 49mg | Calcium: 166mg | Iron: 6mg