Lamb tagine

Name: Lamb tagine
Ingredients: 1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then ( cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming); 1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat (cut in 3.5cm / 1.5" cubes); 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 3 tbsp canola oil; 3 garlic cloves (, finely minced); 2 brown onions (, diced (1cm / 0.3" cubes); 1 1/2 tbsp tomato paste; 2 tsp grated ginger; 2 cinnamon sticks; 2 1/2 cups chicken stock/broth (, low sodium); 1 cup dried apricots (, whole (Note 2 for olives option); 2 - 3 tsp lemon zest (just use 1 whole lemon, Note 3 for preserved lemon); 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric powder; 1 1/2 tsp fennel powder; 1 tsp cayenne pepper (can reduce for less spicy - Note 4); 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp cooking/kosher salt; 1/2 cup slivered almonds (, toasted (Note 5); 1/2 cup coriander/cilantro leaves roughly chopped; 1 1/2 batches couscous (I just use plain, but you can add the fruit and nuts if you want)

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Total Time

2 hours and 15 minutes

Prep Time

15 minutes

Cook Time

2 hours

Rating

(61)

Ingredients

5 servings

1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then ( cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming)
1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat (cut in 3.5cm / 1.5" cubes)
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves (, finely minced)
2 brown onions (, diced (1cm / 0.3" cubes)
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups chicken stock/broth (, low sodium)
1 cup dried apricots (, whole (Note 2 for olives option)
2 - 3 tsp lemon zest (just use 1 whole lemon, Note 3 for preserved lemon)
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper (can reduce for less spicy - Note 4)
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking/kosher salt
1/2 cup slivered almonds (, toasted (Note 5)
1/2 cup coriander/cilantro leaves roughly chopped
1 1/2 batches couscous (I just use plain, but you can add the fruit and nuts if you want)

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Preparation

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Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add 1/2 cup water).

Step 7

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

Step 8

Serve over plain couscous, sprinkled with almonds and coriander.

Step 9

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