Moroccan Tagine
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Lamb Tagine
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Category
Middle Eastern
Servings
4
Prep Time
15 minutes
Cook Time
2 hours
This style of cooking likely dates to the reign of Harun al-Rashid, ruler of the Islamic empire during the late 8th century. It appears in the well-known 9th century story collection The Arabian Nights, and modern day variations proliferate in the cuisines of the Middle East and North Africa.
The conical design of the earthenware pot (or tagine) minimizes water usage in the cooking of the stew, as rising steam condenses in the interior and drips back down into the stew. For traveling berbers in the Sahara desert, the design is well optimized for their minimal access to clean, plentiful water. Meat, poultry, and fish are all commonly used in the variety of recipes along with different combinations of spices and herbs, reflecting regional availability.
Our tagine spice blend is best suited to the Moroccan-style tagine, pairing well with rich gamey meats like lamb or goat, though you can also use chicken or other poultry in this recipe. This recipe makes a classic and traditional lamb tagine.
Ingredients
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1 pound lamb, cubed in roughly 1 inch pieces
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2 teaspoons Moroccan Tagine spice blend
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1 onion
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5 carrots, peeled and cut into bite sized chunks
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3 cloves garlic, minced
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1 16 oz can tomatoes, crushed
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1 tablespoon honey
Directions
Mix chunks of lamb with the Moroccan Tagine spice blend, coating each piece well. Cover and refrigerate overnight.
If you don't have a traditional tagine, a heavy bottomed pot with a lid will work. Add olive oil, heat on medium, and brown the lamb for 5-7 minutes, turning halfway through. Remove from pan.
Add more olive oil if needed, then sautee onion and carrot for 5 minutes. Add garlic and cook another 5 minutes.
Add browned lamb pieces, tomato paste, honey, and enough water to cover. Bring to a boil.
Reduce heat, cover, and simmer for 1 1/2-2 hours or until lamb is tender.
Serve with rice or couscous.