Lamb Tagine is like a Moroccan lamb stew that is made with lamb, carrots, potatoes, saffron, spices, and apricots in a special clay pot called the tagine. The conical shape of the tagine contributes to its flavors as the steam and aroma from the spices are transferred back to the stew. Tagine refers to both the pot and the dish itself.

North African tagine dishes vary a lot. Some tagine recipes call for dates while others use prunes. The common theme of these dishes is that a wide array of spices is used and simmered to thicken and cook the meat. Although a common version of lamb tagine is made with boneless chunks of lamb, I liked the flavor of the lamb tagine made with leg bones or shoulder blades. I have tried making with boneless lamb tagine, but the juices from the bones of the lamb added so much flavor. The marrow from the bones enhance the flavor to the next degree.

I have adapted this recipe from my lamb stew that I make for my family. Most of the ingredients are the same as for my stew, except that for the lamb tagine, I have added dried apricots along with a unique seasoning of pistachios that I concocted to liven this dish. I have incorporated sweet potatoes and red potatoes to make it a meal by itself.

Tagines come in various designs and are usually made of clay. I have used the clay ones that require a base grid or griddle to prevent heat from directly affecting the clay. There are seasoned clay tagines in the market. In this recipe, I have used the pre-seasoned cast iron tagine that is fuss-free to clean and maintain. You could use a Dutch oven if you do not own a tagine or you could purchase them online.

In Morocco, I have seen cooks making tagines with fresh dates that grow in abundance there. I have not tried that version because fresh dates are seasonal here in the Bay Area but would like to make it with dried dates some time. I prefer not to add honey as it sweetens the dish, and I do not prefer using fresh turmeric as the aroma and flavor is too strong for me. I like the balance of all spices and the addition of Moroccan saffron rounds off this dish. Since the tagine is slow cooked with a wealth of spices, fruit, and nuts, the entire house will smell so good! Tagine, coupled with the earthy spice blend on the lamb, makes the dish taste deeper, more aromatic and complex.

Lamb Tagine

Kanchan Dilip

Lamb stew made with sweet potatoes, apricots, and pistachios

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine North African

Servings 6

Calories 311 kcal

Equipment

• Tagine

Ingredients

 

US CustomaryMetric

 

1x2x3x

How to make the Lamb Tagine:

• ▢ 1 pound lamb bone-in
• ▢ ½ cup carrots diced
• ▢ 1 red potato peeled and diced
• ▢ 1 sweet potato purple, peeled and diced
• ▢ 1 sweet potato yellow, peeled and diced
• ▢ 1 yellow onion chopped
• ▢ 2 tomato pulverized
• ▢ 1 tsp ginger grated
• ▢ 5 cloves garlic minced
• ▢ ½ tsp turmeric powder
• ▢ ¾ tsp chili powder
• ▢ 1 tsp cilantro powder
• ▢ ⅕ tsp clove powder
• ▢ ⅕ tsp cinnamon powder
• ▢ ⅕ tsp mace powder optional
• ▢ ¾ tsp cumin powder
• ▢ ⅔ tbsp salt
• ▢ 8 dried apricots
• ▢ 4 sprigs cilantro
• ▢ 3 sprigs parsley
• ▢ 1 tbsp olive oil extra virgin

For the seasoning:

• ▢ 1 tbsp sesame oil
• ▢ ½ tsp saffron
• ▢ 1 star anise
• ▢ 2 tbsp pistachios shelled

Instructions

 

How to make the Lamb Tagine:

• Heat the olive oil in the tagine and add the onions, sauté until golden brown.
• Add the tomato pulp, and mix in for a few minutes.
• Toss in the lamb marinated in ginger, garlic, and turmeric.
• Cook for two minutes and add all the vegetables, spices, and some water to submerge the lamb.
• Cook on low heat and stir occasionally. Add the saffron threads, apricots, and cilantro after 30 minutes of cooking, and add some water if there is not much gravy. Cook until the the gravy has thickened to your desired consistency.

How to season the Lamb Tagine:

• After another 30 minutes, season with star anise and some pistachios in a small pan with sesame oil and drizzle on top of the tagine. Serve hot with bread or couscous.

Notes

1. If you elect to add fresh apricots, then do so towards the end, but if you use dried apricots, then add them halfway through the cooking.
2. Pistachios are a nice complement to lamb, but you could substitute with cashews.
3. Lamb with the leg bones makes a fine tagine, but you could use boneless or other parts of the lamb instead.
4. If you do not have a tagine, any cast iron pot with a lid will still work well.
5. The lamb tagine must not be watery but be thick and more like a broth. Simmering will help thicken it.
6. You could use broth instead of water, but the flavors from the bones will suffice to give a rich taste.
7. You could readymade Baharat instead of the spice mix.

Nutrition

Calories: 311kcalCarbohydrates: 18gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 55mgSodium: 844mgPotassium: 651mgFiber: 3gSugar: 9gVitamin A: 2731IUVitamin C: 13mgCalcium: 46mgIron: 2mg

Keyword lamb tagine, lamb tagine apricots

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